8 or 9 potatoes, cooked and mashed
2 (3 oz.) pkgs. cream cheese
1 c. sour cream
2 tbsp. onion salt
1 tbsp. minced onion
1/4 tsp. pepper
2 tbsp. chives
2 tbsp. butter

Beat cream cheese, sour cream, onion, salt, minced onion, chives, and pepper. Taste and adjust as you mix with mashed potatoes and place in a casserole (tastes best if refrigerated 12 to 24 hours). Will keep 2 weeks. Bake, uncovered, 35 to 45 minutes in a 350 degree oven. Before baking, dot with butter and sprinkle with Parmesan cheese.