5 lbs. potatoes (9 lg.)
2 (3 oz.) pkgs. cream cheese
1 c. sour cream
2 tsp. onion powder
1 tsp. salt
1/4 tsp. pepper
2 tbsp. butter

Boil potatoes; mash with a small amount of milk. Add other ingredients. Beat together well. Refrigerate until needed. Bake in buttered casserole at 350 degrees for 45 minutes. You may top with onion rings, grated cheese, cracker or potato chip crumbs, etc. before baking. Will keep, unbaked, up to 1 month in refrigerator. May heat in microwave.