10 med. potatoes
6 oz. cream cheese, room temperature
1 c. sour cream
2 tsp. onion salt
1/4 tsp. ground pepper
2 tbsp. butter
Grated cheese or paprika

Peel and quarter potatoes, cover with water, bring to a boil. Cook until tender (20 to 25 minutes). Drain and wash.

Mix cream cheese with sour cream, onion salt and pepper. Add to mashed potatoes. Place in two quart casserole. Cool and cover. Tastes best if refrigerated 12 to 24 hours before baking. Keeps up to 2 weeks. At serving time, dot with butter and sprinkle with paprika or cheese. Bake uncovered 30 to 40 minutes at 350 degrees. Makes 8 servings.