These make-ahead mashed potatoes can be made several days ahead and stored in the fridge to save you time on busy holidays.
Ingredients
- Yukon Gold potatoes: 5 pound (cubed)
- ounces sour cream: 8 piece
- cream cheese: 2 packages (3 ounce packages)
- milk: 0.5 cup
- onion salt: 2 tsp
- ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Place potatoes in a large pot of lightly salted water. Bring to a boil and cook until tender, about 15 minutes; drain.
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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.
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Let potatoes cool completely, 15 to 20 minutes. Cover with aluminum foil and refrigerate for up to 2 days.
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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).
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Bake, covered, in the preheated oven for 50 minutes.
