8 to 10 med. potatoes
1 (8 oz.) pkg. cream cheese (have it softened at room temp.)
1 c. sour cream (plain) or chive sour cream
Season and butter as desired

Peel and cook potatoes tender, drain. Beat softened cream cheese and sour cream until blended. Using mixer, gradually add the hot potatoes and beat until light and fluffy. Add seasonings, garlic salt if desired, and some butter. Put in a 2 quart casserole that has been buttered. Put little dots of butter on top and brown and heat in oven at 350 degrees for 30 to 40 minutes. (This may be prepared day before and kept in refrigerator until you are ready to bake it.) Good with baked ham.