6-8 lg. potatoes, white cobbler or new red type - not Idaho's
1/2 tsp. white pepper
1/2 pt. lite sour cream
2 tsp. onion salt or to taste
1 stick butter

Cook pared potatoes until tender. Drain off water. Using electric mixer, blend potatoes, adding warm butter and sour cream. (Melt the butter and sour cream in the cooker after emptying the potatoes into mixer bowl.) Add seasonings to taste and whip at high speed until very fluffy and light. Serve hot.

To reheat in microwave, sprinkle a little milk over top of potatoes. Also, leftover potatoes could be spooned into foil shells and frozen for later use (oven reheat with this method). The recipe serves 10-12 people.