5 lb. baking potatoes
 6 oz. cream cheese
 8 oz. sour cream
 ½ c. butter
 ½ c. milk
 2 tsp. onion salt

Peel potatoes and cut into thin slices. Cook 15-20 minutes in boiling water or until fork tender. Drain. Put potatoes and remaining ingredients in a large mixing bowl and beat until fluffy.  Put in a lightly-greased 9×13 dish. Bake, uncovered, at 325 degrees for 50 minutes. (I garnished my pan of potatoes with thin slices of butter and parsley just to add a little “flair.”)

NOTE: Unbaked mashed potatoes may be chilled up to 2 days before baking. Let stand at room temperature for 30 minutes, then bake as directed.

Recipe by: Heather D. White

This entry was posted on Friday, June 19th, 2009 at 4:48 pm and is filed under Potatoes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.