Peel and cook 5 pounds potatoes or 9 large potatoes. Drain and mash. Add 8 ounce cream cheese, 1 cup sour cream (or Imo), 2 teaspoon onion powder, 1/4 teaspoon salt, 1/4 teaspoon pepper, 2 tablespoons butter. Cool. Cover and refrigerate up to 1 week.

To heat, put in greased casserole, and dot with butter and bake at 350 degrees for about 30 minutes or until heated through.