2 1/2 lbs. or 4 lg. potatoes
1 (3 oz.) pkg. cream cheese
1/2 c. sweet cream
1 tbsp. butter
1 tsp. onion salt or flakes
1/2 tsp. salt
1/8 tsp. pepper

Cook potatoes until soft. Drain and mash (without adding milk). Add remaining ingredients. Beat well. Store in refrigerator (will keep up to 2 weeks). When needed put in greased baking dish, dot with butter. (Can also be put in crockpot and turned on low). Bake at 350 degrees for 30 minutes.