Ingredients

• 5 pounds Yukon Gold potatoes , cubed
• 8 ounces sour cream
• 2 , 3 ounce
• 0.5 cups milk
• 2 teaspoons onion salt
• ground black pepper to taste

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes in a large pot of lightly salted water. Bring to a boil and cook until tender, about 15 minutes; drain.
3. 3 Transfer potatoes into a large bowl and mash.
4. 4 Stir in sour cream, cream cheese, milk, onion salt, and pepper until well combined.
5. 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. 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. 7 Bake, covered, in the preheated oven for 50 minutes.

Nutrition per serving