I got this recipe from a family member. not sure where she got it but it is now a standard part of our Thanksgiving and Christmas dinners.
- 4-1/2 to 5 lbs russet potatoes (about 8 large potatoes)
- 1 – 8 oz package of cream cheese softened
- 1 cup sour cream
- 2 tsps garlic salt
- 1/2 white pepper (you can use black, but I prefer white as it blends in better)
- 1/4 cup butter
Peel potatoes. In a 5 quart pot boil potatoes until they easily slide off knife when pierced (about 30 minutes). Drain and cut into chunks and place in a large bowl. Use an electric mixer beat cream cheese and sour cream until smooth, gradually add to potatoes, beating until smoothly blended. Beat in garlic salt and pepper. Turn mixture into a buttered 3 or 4 quart casserole. Dot the top with butter. Cover with lid or foil.
At this point you can refrigerator for up to 3 days. Bring to room temperature before baking. Bake covered at 400F until heated through (50-60 minutes)
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