5 lb. potatoes (or 9 lg.)
1 c. sour cream
1 tsp. salt
2 tbsp. butter
6 oz. Philadelphia cream cheese
2 tsp. onion
1/4 tsp. pepper

Boil potatoes and prepare as you normally do mashed potatoes. Add 1 cup sour cream. Mix the following ingredients. Place mixture in a 2 quart casserole. Dot with butter and cover. Refrigerate 1 hour or overnight. Bake 30 minutes at 350-375 degrees.