This is one of our very favorite side dishes.
I originally got this recipe from my mother in law, and it's one we frequently have at family get togethers.
I made this for our Fourth of July party we went to last week, and it went fast!
It is super creamy, rich, and has so much flavor, you can skip the gravy.
Here's the recipe, it's also even better as a make ahead dish.
You can store the potatoes up to a week in the refrigerator, reheat, and serve.
Sour Cream Potatoes
5 lb bag of russet potatoes
1 cup sour cream
1 8oz package of cream cheese
1 tsp. onion salt
1 tsp. black pepper
chopped chives (optional)
Peel potatoes and cut into fourths. Fill a large stockpot with salted water and bring to a boil.
When potatoes are tender, drain potatoes in colander, and put in a large bowl or return to stockpot.
Add a small amount of milk and mash potatoes.
Add sour cream, cream cheese, salt, and pepper.
With a hand mixer, mix all ingredients together until there are no lumps and ingredients are thoroughly mixed.
Spread into a greased baking dish. You can either store in the refrigerator up to a week, or bake immediately.
Before putting potatoes in the oven, dot the top of potatoes with butter.
Bake at 350 degrees for 30 minutes.
Remove from oven and enjoy!
If you wish, you can add chopped chives on top.