5 lb. potatoes
2 (3 oz.) pkg. 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; drain and mash. Add other ingredients. Beat until light. Cover and refrigerate up to 2 weeks. To bake, dot with butter and bake at 350 degrees for 30 minutes.