1. Russet potatoes 2. Cream cheese 3. Sour cream 4. Unsalted butter 5. Onion salt 6. Black pepper 7. Italian parsley
Bring the potatoes to a gentle boil and cook for 15-20 minutes or until tender. Drain the potatoes and add back to pot.
Add remaining ingredients and mash the potatoes. After slightly mashed, beat with an electric mixer until smooth and fluffy.
Transfer the potatoes to a 9x13 or 2 quart greased baking dish. Add some cubed butter on top and sprinkle with black pepper.
Bake the mashed potatoes at 350°F for 45 minutes or until golden brown on top. Top with some Italian parsley if desired.
1. Start the potatoes in cold water, add salt, bring to boil and then reduce to simmer. 2. Use room temperature ingredients so they are absorbed more evenly by the potatoes. 3. Do not overwork the potatoes. You want to mash/whip until just light and fluffy.