Ingredients
5 pounds potatoes, peeled and cubed1 cup sour cream1 package (8 ounces) cream cheese, softened3 tablespoons butter, divided1 teaspoon salt1 teaspoon onion salt1/4 teaspoon pepper
Preparation
Place potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Cook until very tender, 20-25 minutes; drain well.
In a large bowl, mash potatoes. Add the sour cream, cream cheese, 2 tablespoons butter, salt, onion salt and pepper; beat until fluffy.
Transfer to a greased 2-qt. baking dish. Dot with the remaining butter. Bake, uncovered, at 350° until heated through, 20-25 minutes.
