5 lbs. potatoes
2 pkgs. (3 oz. each) cream cheese, softened
1 c. sour cream
2 tsp. onion salt
1 tsp. salt (optional)
1/4 tsp. pepper
2 tbsp. butter (put on top before baking)

Peel and cook potatoes until tender. Drain potatoes. Use potato masher or electric beater to mash potatoes. Add all ingredients and beat until light and fluffy. Put in greased 2 quart baking dish. Bake 30 minutes in 350 degree oven or until heated through. Then serve or may be refrigerated for up to 2 weeks. When ready to serve, reheat and the potatoes will still be creamy and not dried-out.