Recipe by GREAT Wellness Committee
Hate that last minute meal preparation frenzy? Check mashed potatoes off the list. This easy recipe can be made a day or two in advance and refrigerated. Just pop in the oven to heat before serving.
- 5 lbs yukon gold potatoes
- 2 tablespoons salt
- 8 ounces sour cream
- 6 ounces cream cheese
- 3 tablespoons butter
- 1⁄2 cup milk
- 3 teaspoons onion salt
- salt and pepper
Directions See How It's Made
- Peel and cook the potatoes in a pot filled with water and salt. Water should just cover the potatoes. Boil until potatoes are easy to pierce with a fork. Drain completely. Mash the potatoes with a potato masher.
- Add sour cream, cream cheese, butter and onion salt to the potatoes and mix with an electric mixer. White mixing, slowly add milk until at the desired consistency. Add salt and pepper to taste. Transfer to lightly buttered casserole dish.
- Cover and refrigerate. To reheat, bake at 400 degrees about 30 minutes. Serves 14. This can be made a day or two in advance and reheats beautifully for individual leftovers for the next week afterwards.