5 lb. potatoes
1 (8 oz.) pkg. cream cheese
1 c. sour cream
1 1/2 tsp. salt
2 tbsp. butter

Cook peeled potatoes. Add other ingredients and beat until fluffy; cool. Cover and place in refrigerator. May be used anytime within 2 weeks. Place desired amount in casserole. Dot with butter and bake at 350°F for 30 minutes or until golden brown on top.