6 lbs. Yukon
gold potatoes
8 ounces
sour cream
1/2 cup milk
2 tsps.
onion salt
1/2 tsp
black pepper
Peel and cut the
potatoes into large cubes and boil in salted water until tender.
Meanwhile, beat the
cream cheese, then stir in the sour cream, milk and spices.
Drain and mash the
potatoes in the pot, then stir in the cream cheese mixture.
Spoon into a
casserole dish or a 9x13 inch pan.
You may cover it and
refrigerate for 24 hours, or proceed to baking right away.
Bake covered with
foil at 350 degrees for 45 minutes.
Increase the time i
the dish has been chilled.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.