Ingredients
12
12 servings
- •5 pounds Yukon Gold potatoes, cubed
- •8 ounces sour cream
- •2 (3 ounce) packages cream cheese
- •0.5 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.
Nutritional Facts
Per 12 servings
- Calories: 245
- Carbohydrate: 36g
- Fat: 9g
- Fiber: 3g
- Protein: 6g
- Sugar: 1g
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