5 lbs. (9 lg.) potatoes
6 oz. cream cheese
1 c. sour cream
2 tsp. salt (garlic)
1/4 tsp. pepper
2 tbsp. butter

Cool peeled potatoes in boiling water. Mash until smooth. Add all other ingredients and beat until light and fluffy. Cool. Cover and refrigerate, using within two weeks. To use, place desired amount in greased casserole. Dot with butter and bake at 350 for about 30 minutes.

EXTRA LEFTOVER? Try this:

Mix 1 pound hamburger, browned, tomato soup and green beans. Layer on top corn, mashed potatoes and garnish with dots of butter and cheese. 350 for 1/2 hour.