These potatoes are quick and easy and great to make for a crowd, both because they can be made in advance and the recipe makes a ton!
Ingredients:
5 pounds baking potatoes
2 (3-ounce) packages cream cheese, softened
1 (8-ounce) container sour cream
½ cup butter or margarine, softened
½ cup milk
2 teaspoons onion salt
Garnish: paprika or chopped fresh parsley (optional)
Directions:
Peel potatoes, and cut into 1-inch cubes. Cook in a medium saucepan in boiling water to cover 15 to 20 minutes or until tender; drain and place into a large mixing bowl. Better to undercook slightly than to covercook, as the potatoes will be mushy by the end if they're cooked too long in this step.
Add cream cheese and next 4 ingredients; beat at medium speed with an electric mixer until smooth and fluffy (do not overbeat or potatoes will be a glue-y, sloppy mess). Spoon into a lightly greased 9”x13” or 3-quart baking dish.
Bake, covered, at 325-degrees for 50 minutes or until thoroughly heated; garnish, if desired.
Note: Unbaked mashed potatoes may be chilled up to 2 days. Let stand at room temperature for 30 minutes, and bake as directed.
