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

Cook potatoes and mash. Add remaining ingredients while potatoes are hot. Beat well, cool and place in casserole. Can be kept in refrigerator for up to 2 weeks before baking to serve. Remove from refrigerator 2 hours before baking. Bake at 350 degrees for 40 minutes.