5 lb. potatoes
2 (3 oz.) pkg. cream cheese
2 tsp. onion salt
1/2 tsp. pepper
1 c. sour cream
1/2 c. butter
1 tsp. salt

Cook peeled (uncut) potatoes in salted water until tender. Drain. Add butter, sour cream and cream cheese and mash until smooth. Beat in remaining ingredients. Place in refrigerator and use within two weeks.

Makes 12 servings.

This is also a good filler for twice baked potatoes.