6 lg. potatoes, diced
1 tsp. salt
Dash garlic powder
1 tsp. grated onion
2 tbsp. butter
1 (8 oz.) pkg. cream cheese
1 (8 oz.) carton sour cream
1 c. grated Cheddar cheese

Cook potatoes in salted water until tender; drain. Combine potatoes with seasonings, butter, cream cheese and sour cream. Whip until mixture is smooth and fluffy. Place in a buttered 2 quart casserole. Top with grated cheese. May refrigerate overnight, if desired. Bake at 350 degrees for 30 minutes or until brown and bubbly. Suitable for freezing. Serves 8-10.