5 lb. (9 lg.) potatoes
2 pkg. (3 oz.) cream cheese
1 c. dairy sour cream
2 tsp. onion salt
1 tsp. salt
1/4 tsp. pepper
2 tbsp. butter

Cook peeled potatoes in boiling salted water until tender. Drain. Mash until smooth (no lumps). Add remaining ingredients and beat until light and fluffy. Cool. Cover and place in refrigerator. May be used any time within 2 weeks. They also freeze nicely.

To use, place desired amount in greased casserole; dot with butter and add grated cheese to cover the top. Bake in a moderate oven (350 degrees) until heated through--about 30 minutes. If frozen, it will take a little longer. Makes 8 cups or 12 servings