Make-Ahead Cheesy Potato Casserole

Refrigerated sour cream onion dip and dill Havarti transform humble mashed potatoes into a wow-worthy side.

Ingredients

2½ cups milk

• ¼ cup butter 
• 2 cups instant mashed potatoes
• ½ cup refrigerated prepared sour cream onion dip
• 3 Tbs. chopped fresh chives
• 3 Tbs. chopped fresh parsley
• 4 oz. dill Havarti cheese, shredded (1 cup)

Instructions

1. Coat shallow 1½-qt. baking dish with cooking spray. In large pot, combine milk, ½ cup water and butter; bring to boil over medium-high heat. Remove from heat; stir in instant potatoes until blended. Stir in dip, 2 Tbs. chives and parsley. 
2. If desired, transfer potato mixture to pastry bag fitted with large star tip; pipe or spoon into baking dish. At this point, the potatoes can be covered and refrigerated for up to 24 hrs.
3. Heat oven to 350°F. If potatoes were refrigerated, let them come to room temperature; uncover. Bake 20 min. Sprinkle with cheese; bake until hot, 10–15 min. If desired, broil until golden, 1–2 min. Sprinkle with remaining chives.