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5 lbs Yukon Gold potatoes, cubed
8 oz sour cream
2 (3 oz) pkgs cream cheese
½ cup milk
2 tsp onion salt
ground black pepper to taste
DIRECTIONS
Step 1: Place potatoes in a large pot of lightly salted water. Bring to a boil and cook until tender, about 15 minutes; drain.
Step 2: Transfer potatoes into a large bowl and mash.
Step 3: Stir in sour cream, cream cheese, milk, onion salt, and pepper until well combined.
Step 4: Transfer into a large casserole dish. Let potatoes cool completely, 15-20 minutes. Cover with aluminum foil and refrigerate for up to 2 days.
Step 5: When ready to bake, remove casserole from the refrigerator and let sit for 30 minutes on the counter. Preheat the oven to 325 degrees.
Step 6: Bake (covered) in the preheated oven for 50 minutes.