5 lbs. potatoes, pared (if desired) & quartered (about 9 lg.)
1 (8 oz.) pkg. cream cheese
1 c. sour cream
2 tsp. onion salt (opt.)
1 tsp. salt (use more salt if onion salt is omitted)
1/4 tsp. pepper
2 tbsp. butter

Boil potatoes until tender. Drain well. Mash until smooth. Add all remaining ingredients. Beat until smooth and fluffy. Cool. Store in a tightly sealed refrigerator container. Recommended storage time - 2 weeks. To Serve: Place desired amount in a greased casserole. Dot with butter and bake in 350 degree oven until heated through, about 30 minutes. If you heat the full amount, use a 2 quart casserole. Yield: 8 cups.