With five different dairy products, you know this make-ahead mashed potato casserole is going to be super rich and, of course, delicious. It gets even better topped with onions and bacon!

Ingredients

• 3 pounds potatoes (about 9 medium), peeled and cubed
• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup butter, cubed
• 1/4 cup 2% milk
• 1-1/2 teaspoons onion powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• optional: shredded cheddar cheese, crumbled cooked bacon and chopped green onions

Directions

1. Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes; return to pan.
2. Mash potatoes, gradually adding cream cheese, sour cream and butter. Stir in milk and seasonings. Transfer to a greased 13x9-in. baking dish. If desired, sprinkle with cheese and bacon. Refrigerate, covered, up to 1-2 days.
3. Preheat oven to 350°. Remove potatoes from refrigerator and let stand while oven heats. Bake, covered, 30 minutes. Uncover; bake 10 minutes longer or until heated through. If desired, sprinkle with green onions.