Sour Cream Potatoes

Peel the potatoes and cut them into evenly sized chunks. Place them in a large pot, cover with cold salted water, and bring to a boil over high heat.

Reduce heat to medium and cook the potatoes until completely tender and easily pierced with a fork. Drain thoroughly in a colander.

Return the drained potatoes to the warm pot. Allow them to sit uncovered for 2 minutes to release excess steam and moisture.

Add the butter and softened cream cheese to the potatoes. Mash or beat with a hand mixer until the butter and cream cheese are fully melted and incorporated.

Add the sour cream, salt, pepper, and onion salt to the potato mixture. Continue mashing or beating until the mixture is smooth and velvety, adjusting seasoning to taste.

Transfer the seasoned potato mixture into a greased baking dish and spread evenly. Optionally dot the top with small pieces of butter.

Bake the dish in a preheated oven at 350°F (175°C) until the top is lightly golden and the potatoes are heated through. Serve immediately.