5 lbs. white potatoes, peeled & quartered
2 (3 oz.) pkgs. cream cheese
1 c. sour cream
2 tsp. onion salt
1 tsp. salt
1/4 tsp. pepper
2 tbsp. butter

Cook potatoes in salted water until tender. Drain and mash. Add remaining six ingredients. Beat until smooth and refrigerate. Will keep up to 2 weeks. For serving, dot a 2 quart casserole dish with butter and bake at 350 degrees for 30 minutes. Serves 8 to 10. Would be good with ham or fish.