5 lbs. potatoes
1 c. dairy sour cream
1 tsp. onion salt
Butter
2 (3 oz.) pkgs. Philadelphia cream cheese
1 tsp. salt or to taste

Peel potatoes; boil until tender. Mash potatoes with sour cream, onion salt, 2 tablespoons butter, cream cheese and salt until well blended. Butter a 2 quart casserole. Turn mixture into it and top with more butter. (Casserole may be refrigerated or frozen. If so allow to warm to room temperature before baking.) Bake casserole in 350 degree oven 30 minutes or until top is lightly browned. 8 to 10 servings.