10 med. potatoes or 8-9 lg. potatoes
2 (3 oz.) pkgs. cream cheese, room temp.
1 c. dairy sour cream or plain yogurt
2 tsp. onion salt or 1 tsp. onion salt + 1 tsp. garlic salt
1/4 tsp. freshly ground pepper
2 tbsp. butter
Grated cheese or paprika

Peel and quarter potatoes. You will have about 7 to 8 cups peeled potatoes. Put potatoes in large saucepan with water to cover. Bring to boil and boil until tender, 20 to 30 minutes. Drain well, mash until smooth with potato masher or electric mixer. Mix cream cheese with sour cream or yogurt, onion salt and pepper. Beat into the potatoes and beat with a whisk until smooth and fluffy. Taste for seasoning, you may want to add a teaspoon of plain salt.

Place in a 2 quart casserole or a refrigerator container. Cool and cover. To serve, place desired amount in greased casserole, dot with butter and sprinkle with paprika, or top with lots of cheese, freshly grated if possible. Bake at 350 degrees for 30 to 45 minutes, uncovered, until heated through. Makes 8 to 10 servings. Tastes better if refrigerated 12 to 24 hours before baking. Can be kept, covered, in refrigerator for up to 2 weeks. Variation: Instead of using onion salt, use 1 teaspoon each onion and garlic salt, 1 tablespoon minced freeze-dried chives and 1 teaspoon plain salt.