Cooking Instructions:

Boil the Potatoes: In a large pot, cover the peeled and cut Yukon Gold potatoes with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender, about 15-20 minutes. Drain the potatoes and return them to the pot.

Mash the Potatoes: Add the butter and cream cheese to the hot potatoes. Cover and let them soften for a few minutes. Then, add the sour cream, milk, garlic powder, black pepper, minced garlic (if using), and dried minced onion. Mash the mixture with a potato masher or hand mixer until creamy and smooth.

Prepare for Baking: Preheat your oven to 375°F (190°C). Spread the mashed potatoes evenly into a 9x13 inch baking dish. If desired, you can add toppings such as shredded cheese, crumbled bacon, or green onions on top of the mashed potatoes.

Bake the Potatoes: Place the baking dish in the preheated oven and bake for about 30 minutes. After that, remove the cover (if you used one) and bake for an additional 15 minutes or until the top is golden brown and crispy.

Garnish and Serve: Once baked, remove from the oven and let cool slightly. Garnish with chopped fresh herbs, if desired, and serve warm.

For extra tips, verify your potatoes are cut into uniform pieces before boiling to promote even cooking. You can also adjust the consistency of the mashed potatoes by adding more or less milk, depending on your preference. If you're looking for a richer flavor, consider adding a beaten egg to the potato mixture before baking.

Don't hesitate to experiment with different toppings to make this dish your own!