5 lbs. potatoes
6 oz. cream cheese
1 c. dairy sour cream
2 tsp. onion salt
1 tsp. salt
1/4 tsp. pepper
2 tbsp. butter

Cook peeled potatoes in boiling water until tender. Drain and mash. Add remaining ingredients and beat until light and fluffy. Cool, cover and refrigerate if used in a day or two. 12 servings.

To make ahead and freeze: Spoon baking dishes with Pam, put in desired amount of the batch and cover tightly and freeze.

To use: dot with butter and bake at 350 degrees until heated through.