5 lb. potatoes, pared and quartered (9 lg.)
2 (3 oz.) pkg. cream cheese
1 c. dairy sour cream
2 tsp. onion salt
1 tsp. salt
1/4 tsp. pepper
2 tbsp. butter

Cook potatoes in boiling water (salted) until tender. Drain well. Mash until smooth. Add all ingredients. Beat with potato masher until smooth and fluffy. Place in refrigerator in a container. Cool and cover. Recommended storage time 2 weeks. To serve, place desired amount of potatoes in a greased casserole.

Dot with butter. Bake at 350 degrees for 30 minutes. Full amount makes 8 cups. This is super to do ahead when you have a large group. You cannot tell that they aren't freshly cooked.