5 lbs. potatoes, peeled & cooked
1 (8 oz.) cream cheese
1 c. half and half or cream
1/2 c. butter
1 tsp. onion salt
1 tsp. seasoning salt
1/4 tsp. pepper
1 tsp. salt (opt.)

Mash all ingredients together. Use an electric beater. Can be stored in refrigerator or frozen. Bake 1 to 1 1/2 hours or until warmed through in a lower temperature oven (I did it at 325 degrees for about 2 hours). Serve with butter.