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

Peel and cook potatoes until soft. Mash with onion, salt and sour cream. Add butter, place in 2 quart casserole dish and top with cheese. Refrigerate overnight. next day, bake at 350 degrees for 1 hour.