Ingredients

10 large potatoes
1 Cup sour cream
1 3-ounce package cream cheese, room temperature
1 Tablespoon fresh chives, snipped
1/2 Teaspoon salt
1/2 Teaspoon black pepper
1/2 Teaspoon garlic salt

Instructions

Peel and boil potatoes until tender. Drain and whip potatoes, using a small amount of milk to make them fluffy. Add sour cream, cream cheese, chives and seasonings. Whip until just incorporated. Scrape into a greased casserole dish. Freeze or refrigerate until needed. Bring potatoes back to room temperature and bake at 350 degrees for 45 minutes.

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