Make-Ahead Garlic Mashed Potatoes

• 1-1/2 lb. Yukon gold potatoes (about 6), peeled, quartered
• 4 cloves garlic
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/2 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
• 2 Tbsp. finely chopped fresh parsley
• 2 green onions, finely chopped, divided

1. Cook potatoes and garlic in boiling water in large saucepan 15 to 20 min.
2. or until potatoes are tender; drain.
3. Return potatoes and garlic to pan; mash until smooth.
4. Add sour cream, cheese, parsley and half the onions; mix well.
5. Refrigerate remaining onions for later use.
6. Spoon into 2-qt casserole sprayed with cooking spray.
7. Cool to room temperature; cover.
8. Refrigerate up to 2 days.
9. Remove from refrigerator 30 min.
10. before baking.
11. Heat oven to 350 degrees F. Bake potatoes, covered, 40 to 45 min.
12. or until heated through.
13. Sprinkle with remaining onions.

gold potatoes, garlic, s, mozzarella cheese, parsley, green onions

Taken from www.kraftrecipes.com/recipes/make-ahead-garlic-mashed-potatoes-171299.aspx (may not work)