5 lb. potatoes, cooked and mashed
2 (3 oz.) pkg. cream cheese, softened
1 c. sour cream
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. salt and pepper
1/4 lb. butter, creamed

Mix, then place in a 2-quart casserole. Dot top with 4 tablespoons butter. Cover with foil. Press down on entire top of the potatoes. Refrigerate (will keep a week). Uncover and bake at 350°F for 30 minutes.