Ingredients

The following ingredients have 12 Servings
  • 5 pounds red potatoes (13 medium)
  • 4 ounces cream cheese
  • 1 cup sour cream
  • 2 teaspoon onion salt
  • 1 teaspoon salt (if desired)
  • 1/4 teaspoon pepper
  • 2 Tablespoon butter
  • 1/4 cup milk (optional)

Instruction

  • Spray a 9x13 inch baking dish with non-stick spray. Set aside.
  • Wash, peel and dice potatoes into cubes. Place the potatoes in a large pot and cover with cold water, so water is about 2 inches over potatoes. Bring to a boil over medium heat and simmer until the potatoes are tender with pierce with a fork, about 20 minutes depending on how big you dice your potatoes.
  • Drain water off of potatoes and return to large pot. Add the rest of the ingredients and beat until fluffy.
  • Smooth out the potatoes in the prepare baking dish. Then cover and refrigerate overnight or for up to two days.
  • When ready to use remove casserole dish from oven and let come to room temperature while oven is preheating. Preheat oven to 350 degrees F.
  • Place potatoes in oven and bake for 30-45 minutes or until heated through and just beginning to turn golden brown.