- 9 large Russet potatoes, cubed and boiled until soft
- 8 ounces cream cheese
- 1 cup sour cream
- 2 teaspoons onion salt
- 1 teaspoon Kosher salt
- 1/2 teaspoon pepper
- 3 tablespoons butter
Cool the potatoes slightly and mash. Add the rest of the ingredients and beat with an electric mixer until light and fluffy. Transfer to a casserole; cool and refrigerate for up to 3 days.
Bring the potatoes to room temperature prior to reheating. Heat the potatoes at 350°F for at least 30 minutes, or until warmed through.