5 lbs. potatoes (9 lg.)
2 (3 oz.) pkgs. cream cheese
1 c. dairy sour cream
2 tsp. onion salt
1 tsp. salt
1/4 tsp. pepper
2 tbsp. butter

Cook potatoes in salted water until tender; drain. Mash until smooth (no lumps). Add remaining ingredients and beat until light and fluffy. Cover and place in refrigerator. May be used then anytime within 2 weeks. To use, place desired amount in greased casserole. Dot with butter and bake at 350 degrees for 1 hour or until ready. Add grated cheddar cheese 1/2 hour before serving.