Prep 45 mins
Cook 1 hr
Easy to make, works well to refrigerate of freeze until needed
- 12 large potatoes, peeled and boiled
- 8 ounces cream cheese
- 8 ounces sour cream
- 1 teaspoon onion powder
- 1⁄4 cup butter, melted
- Cook potatoes in salted water.
- Add potatoes, cream cheese, sour cream and mash until fluffy.
- Add onion powder.
- Spread in buttered 9x13-inch pan.
- Refrigerate of freeze until needed.
- When ready to use, drizzle melted butter over the top. Bake for 1 hour at 350°F.