Ingredients

The following ingredients have 4 Servings
  • 8 large potatoes (I like Russets)
  • 8 ounces sour cream (at room temperature)
  • 8 ounces cream cheese (at room temp- low fat or regular (I used regular))
  • 1/2 cup milk or half and half (warmed)
  • 6 tablespoons butter (softened)
  • 1-2 teaspoon salt

Instruction

  • Place potatoes in large pot, cover with water, and bring to a boil.
  • Reduce heat, cover, and cook for 45-50 minutes or until potatoes are tender and skins split.*
  • Drain potatoes, peel and place in large bowl. Mash with sour cream, cream cheese, warmed milk, salt, and butter, stirring until butter and cream cheese have melted.
  • Spread potatoes into greased 13 x 9 baking dish.
  • Dot top of casserole with butter if desired.
  • Cover with foil and refrigerate until ready to use.
  • Let refrigerated potatoes sit at room temperature for 30 minutes before baking.
  • Bake covered dish at 350 degrees for 40-50 minutes.