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Terrific! |
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5 lbs |
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Yukon Gold
potatoes, peeled, boiled and mashed |
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Two 3-ounce |
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packages
cream cheese |
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8 ounces |
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sour cream |
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½ cup |
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milk |
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2 tsp |
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onion salt |
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ground black
pepper to taste |
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1 |
Combine all
ingredients in a large bowl; mix well. Place in a large
casserole. |
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2 |
If serving right
away, cover and bake in a preheated oven at 325°F. for
50 minutes. |
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Servings: 12 |
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Cooking Tips |
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*You can make this recipe
several days ahead and store in the fridge. If baking cold, let
stand at room temperature for 30 minutes first. |
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**If you're lacking oven
space, start warming this in a well-buttered crockpot earlier in
the day. |
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