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.