4 1/2 - 5 lbs. russet potatoes
8 oz. cream cheese, room temperature
1 c. sour cream
2 tsp. garlic salt
1/2 tsp. pepper
1/4 c. butter

Peel potatoes. In a 5 quart pan bring 2" water to a boil, add potatoes and cook until tender throughout, about 20 minutes. Drain and mash well. Beat cream cheese and sour cream until smooth. Add garlic salt and pepper. Turn mixture into a buttered shallow 3 or 4 quart casserole. Dot with butter. Cover and bake in a 400 degree oven for 50 to 60 minutes. Yield: 12 to 15 servings.