These are the creamiest most delicious mashed potatoes ever! The best part of this recipe is that you can make it up to 24 hours ahead of time, which is really convenient if you are preparing a large meal. Be ready for lots of compliments!
Make-Ahead Mashed Potatoes
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5 pounds potatoes, peeled and cut up
1 cup (8 oz) sour cream
1 pkg. (8 oz) cream cheese
3 tbsp. butter, divided
1 tsp. salt
1 tsp. onion salt
1/4 tsp. pepper
In a large pot of salted water, bring potatoes to a boil. Cover and cook for 20-25 minutes or until potatoes are tender; drain. In a large bowl, mash potatoes. Add the sour cream, cream cheese, 2 tbsp. of the butter, salt, onion salt, and pepper. Beat until fluffy. Transfer to a greased 9x13 pan or 2 qt. casserole. Refrigerate up to 24 hours ahead of time. When ready to be prepared, dot potatoes with remaining 1 tbsp. butter. Bake at 350 degrees for 40-50 minutes or until heated through. Makes 8-12 servings.
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