9 lg. potatoes
2 (3 oz.) pkg. cream cheese
1 c. sour cream
2 tsp. onion salt
1 tsp. salt
1/4 tsp. white pepper
2 tbsp. butter

Cook peeled potatoes in boiling water. Drain. Mash until smooth. Add cream cheese, sour cream, onion salt, salt and pepper. Beat until fluffy. Cool. Cover and place in refrigerator. These may be used anytime within 2 weeks.

To use, place desired amount in greased casserole, dot with butter and bake in 350 degree oven until heated through (about 30 minutes).

Or microwave with probe to 150 degrees at 50% power. Great at holiday time because you don't have to be mashing potatoes at the last minute while you make gravy, cut the bird etc.