My friend Leslie Bond shared this recipe with me the first Thanksgiving Matt and I hosted and I can’t imagine our holiday without them. The best part is that you can make them ahead of time – making the meal a little less hectic the day of. It is also very easy to double.
- 5 pounds potatoes, peeled
- 1/2 pint sour cream
- 1 8 oz package cream cheese
- 1/4 tsp garlic salt
- 2 Tbs salt
- 1/4 tsp onion salt
- pepper to taste
- 8 Tbs unsalted butter
Cook peeled potatoes in boiling, salted water until tender.
Drain and mash until smooth.
Add sour cream, cream cheese, the salts and 6 Tbs of the butter, and beat until light and fluffy.
Add pepper to taste.
Place in a greased, 2 quart casserole and top with remaining 2 Tbs of the butter.
You can refrigerate for up to five days.
When you are ready to serve, bake at 350 degrees for 30-35 minutes. Let rest before serving. Serves 8-10.