5 lbs russet potatoes, peeled and quartered
8 oz cream cheese, room temp
8 oz sour cream, room temp
1/2 cup milk, warm
1 stick butter, softened
2 tsp onion powder, or garlic powder if you prefer
Salt & Pepper to taste
Add quartered potatoes to large pot of cold water and bring to boil.Cook for 20 min or until tender. Drain and transfer to large bowl. Mash potatoes and then mix in remaining ingredients. Transfer to greased 9x13 pan.
From here you can do either: 1. bake at 350 for 20-30 minutes until lightly golden on top & serve immediately. 2. Allow to cool 1/2 hour, cover and refrigerate. Then bake for 45min to 1 hour at 350 prior to serving. or 3. Freeze and then defrost in fridge and follow 2.