Description
You can make these ahead several days and store in the fridge. If baking cold, let stand 30 minutes first.
Ingredients
- 5 pounds Yukon Gold potatoes, cubed
- 2 (3 ounce) packages cream cheese
- 8 ounces sour cream
- ½ cup milk
- 2 teaspoons onion salt
- ground black pepper to taste
Instructions
- Place potatoes in a large pot of lightly salted water. Bring to a boil and cook until tender
- about 15 minutes; drain.
- Transfer potatoes into a large bowl and mash. Stir in sour cream
- cream cheese
- milk
- onion salt
- and pepper until well combined. Transfer into a large casserole dish.
- Let potatoes cool completely
- 15 to 20 minutes. Cover with aluminum foil and refrigerate for up to 2 days.
- When ready to bake
- remove casserole from the refrigerator and let sit for 30 minutes on the counter. Preheat the oven to 325 degrees F (165 degrees C).
- Bake
- covered
- in the preheated oven for 50 minutes.
Prep Time: 15 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 20 mins
Servings: 12