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
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. Stir in sour cream, cream cheese, milk, onion salt, and pepper until well combined. Transfer into a large casserole dish.
Step 3 Let potatoes cool completely, 15 to 20 minutes. Cover with aluminum foil and refrigerate for up to 2 days.
Step 4 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).
Step 5 Bake, covered, in the preheated oven for 50 minutes.
These make-ahead mashed potatoes can be made several days ahead and stored in the fridge.
Make the holidays easier on yourself with mashers you make ahead of time.
Prep Time: 10 mins
Cook Time: 1 hrs 10 mins
Additional Time: 45 mins
Total Time: 2 hrs 5 mins
If you plan on serving these right away, preheat the oven to 325 degrees F (165 degrees C) before you start cooking the potatoes in Step 1. Then follow Steps 1, 2, and 5.
Nutrition Facts (per serving)