8 lg. potatoes
2 tbsp. onion salt
1 pt. sour cream
4 tbsp. butter
1 c. grated Cheddar cheese

Peal and cook potatoes until soft. Mash with onion salt and sour cream. Add butter to mixture. Place in 2-quart casserole dish and top with cheese. Refrigerate overnight. Bake at 350 degrees for 1 hour.