5 lbs. russet potatoes, peeled
6 oz. cream cheese, softened
2 tsp. garlic salt
1 tsp. salt
1/4 tsp. pepper
1 c. sour cream

Boil the potatoes until done. Mash with remainder of ingredients. Put into greased casserole dish and chill. Can be made ahead and frozen or kept in refrigerator for 3-4 days. Defrost or bring to room temperature before baking.

Bake in 350°F oven for 30-45 minutes. Enjoy, good!