These make-ahead mashed potatoes can be made several days ahead and stored in the fridge to save you time on busy holidays.
Prep Time::10 mins
Cook Time:: 1 hr 10 mins
Additional Time::45 mins
Total Time:: 2 hrs 5 mins
Servings::12
Ingredients
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
Directions
Gather all ingredients.
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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.
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Stir in sour cream, cream cheese, milk, onion salt, and pepper until well combined.
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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.
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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.
Dotdash Meredith Food Studios