2 1/2 lbs. potatoes
1/2 c. sour cream
3 oz. cream cheese
1 tsp. onion salt
1/4 tsp. white pepper
1 tbsp. butter
1/4 c. milk
1/4 cube butter

Peel, then boil potatoes. Beat until fluffy, using the milk to produce creamy texture. Add sour cream, cream cheese, onion salt, white pepper, 1 tablespoon butter. Blend together well. Spoon into 1 1/2 quart casserole. Cool.

Melt 1/4 cube butter. Pour over top of potatoes to seal. Refrigerate, covered.

When ready to use, bake 40 minutes at 350 degrees. NOTE: These can also be frozen for use at a later date. Serves 6.