Favorite Mashed Potatoes

Today, I'm giving you my favorite mashed potato recipe. I've had it for years and everyone that's ever tried it loves it as well. I like that it's seasoned perfectly and they're moist and rich. Mmmmmmmmm!!

I also like that you can make these ahead of time, put them in the fridge until you're ready for them, then pop 'em in the oven just before you need them.

It's very convenient when you're entertaining. Mix everything together in the morning or the night before and you don't even have to worry about them until you're ready to warm them up. Try it out and see what you think!

Here's what you'll need:

5 lbs. potatoes, peeled and cubed
1 C. sour cream
6 oz. cream cheese, softened
3 T. butter, divided
1 tsp. salt
1 tsp. onion salt
1/4 tsp. pepper

Place potatoes in a large pot and cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until tender. Drain.

In a large mixing bowl, mash potatoes. Add sour cream, cream cheese, 2 Tablespoons of butter, salt, onion salt, and pepper; beat until fluffy. (You can just mash the potatoes with a masher and then mix in the other ingredients really well with a fork. But they won't be as light and fluffy if you do it that way.) Transfer to a 2 quart (9x13 inch) baking dish. (I doubled the recipe when I made them last for a dinner party. It doesn't really make two pans.) Dot with the remaining Tablespoon of butter. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through. Serves 8.