Here is a recipe that my aunt used to make when we were kids. I like to make it every Thanksgiving. It can be made up to 5 days in advance and then refrigerated. Enjoy!
SOUR CREAM MASHED POTATO CASSEROLE(Marlene Mason)
5 lbs potatoes
1 – 8oz package cream cheese
1 cup sour cream
2 tsp onion salt
1 tsp salt
pinch of white pepper
2 tbsp butter
Cook peeled potatoes in salted water until tender and drain; then mash until smooth. Add remaining ingredients and beat until light and fluffy. Let cool slightly and place in a large greased casserole dish. Dot with butter or buttered crumbs. Cover and refrigerate 1 to 5 days. To serve, remove one hour before dinner. Bake uncovered at 350 degrees for 45 minutes. Makes 12 servings.
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