9 lg. potatoes (5 lbs.)
1 (6 oz.) pkg. cream cheese
1 c. dairy sour cream
1/2 tsp. salt to taste
1/4 tsp. pepper
1 tsp. onion salt (optional)
2 tbsp. butter

Cook peeled potatoes in boiling salted water until tender and drain. Mash smooth and add remaining ingredients. Beat until light and fluffy. Cool; cover and place in refrigerator. May be used any time within 2 weeks. Place desired amount in greased casserole. Dot with butter or cheese and bake at 300 degrees until heated through. Serve with gravy just like regular mashed potatoes.