Makes: 10 servings
Ingredients:
- 5 lbs baking potatoes
- 2 3-oz packages of cream cheese, softened
- 1 8-oz container of sour cream
- 1/2 cup butter or margarine, softened
- 1/2 cup milk
- 2 tsp onion salt
- paprika or chopped parsley for garnish
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 in a large mixing bowl.
- Add remaining ingredients, and beat on medium speed with an electric mixer until smooth and fluffy (do not overbeat).
- Spoon into a lightly greased 9x13 or 3-quart baking dish.
- Bake at 325 F for 50 minutes or until thoroughly heated. Add garnish and serve.
- Note: unbaked mashed potatoes can be chilled for up to 2 days. Let stand at room temperature for 30 min and bake as directed.
