These make-ahead mashed potatoes can be made several days ahead and stored in the fridge to save you time on busy holidays.
Ingredient
5 pounds Yukon Gold potatoes, cubed
8 ounces sour cream
2 (3 ounce) packages cream cheese
½ cup milk
2 teaspoons onion salt
ground black pepper to taste
Direction
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.
