5 lb. potatoes (9 lg. ones)
1 (8 oz.) carton sour cream
2 tbsp. butter
1 (8 oz.) pkg. cream cheese
2-3 green chopped onions or 1 tbsp. onion powder

Peel and cook potatoes, salting to taste, drain. Mash until smooth. Add remaining ingredients. Beat until light and fluffy. These will last in refrigerator for 2 weeks. To reheat place in casserole dish, dot with butter and bake 20-30 minutes until heated through. Serves 8-10 people. These reheat in microwave good.