5 lbs. potatoes
2 (3 oz. ea.) pkgs. cream cheese
1 c. sour cream
2 tsp. onion salt
1/4 tsp. pepper
2 tbsp. butter

Cook potatoes in water, drain then mash. Add cream cheese, sour cream, salt, pepper and butter. Beat until light and fluffy. Dot with additional butter. Bake at 350°F until heated. Could be used immediately or stored in refrigerator.

Submitted by: Judith Davis