You can make these ahead several days and store in the fridge. If baking cold, let stand 30 minutes first. Originally submitted to ThanksgivingRecipe.com.
INGREDIENTS (for 1 servings):
- 5 pounds Yukon Gold potatoes, cooked and mashed
- 2 (3 ounce) packages cream cheese
- 8 ounces sour cream
- 1/2 cup milk
- 2 teaspoons onion salt
- ground black pepper to taste
Combine mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper to taste. Mix well and place in a large casserole.
Cover and bake at 325 degrees F (165 degrees C) for 50 minutes.