These make-ahead mashed potatoes can be made several days ahead and stored in the fridge to save you time on busy holidays.
Ingredients
- 5 pounds Yukon Gold potatoes , cubed
- 8 ounces sour cream
- 2 packages cream cheese , 3 ounce
- 0.5 cups milk
- 2 teaspoons onion salt
- ground black pepper to taste
Instructions
-
1
Gather all ingredients.
-
2
Place potatoes in a large pot of lightly salted water. Bring to a boil and cook until tender, about 15 minutes; drain.
-
3
Transfer potatoes into a large bowl and mash.
-
4
Stir in sour cream, cream cheese, milk, onion salt, and pepper until well combined.
-
5
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.
-
6
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).
-
7
Bake, covered, in the preheated oven for 50 minutes.
Nutrition Facts
Per serving
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