5 pounds Yukon Gold Potatoes, cubed      8 Oz Sour Cream

2 (3 Oz) packages cream cheese                   1/2 cup milk

2 teaspoons onion salt                                      ground black pepper to taste

Place potatoes in large pot and cover with water. Bring to a boil, and then cook

Until tender, (about 15 minutes). Drain, and mix in above ingredients with either

a potato masher, or an electric mixer. Place in a casserole dish, and store in refrigerator a day or two ahead of time.

Cover. When ready to heat, cover with lid or foil, and bake for 50 minutes in a preheated oven at 325 degrees.

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© 2020 Connie Spitzer | Independence Realty 705 D Avenue Coronado CA 92118 | CA BRE #00898711