5 lb. white potatoes, peeled and cooked
1 (8 oz.) pkg. cream cheese, softened
1 tsp. onion salt
1/2 tsp. seasoned salt
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. butter
1 c. light cream
1 pkg. (10 oz.) chopped spinach, cooked and drained (optional)

In a mixing bowl, whip potatoes, cream cheese, seasonings, butter and cream until smooth. Fold in spinach if desired. Spoon into a greased 2 quart casserole. Bake at 350 degrees for 60 minutes. Mixture may be refrigerated and baked the next day if desired. Yield: 8 servings.