10 med. or 6-8 lg. potatoes
2 pkgs. (3 oz. each) cream cheese
1 c. sour cream or plain yogurt
2 tsp. onion salt (or salt and 1 tbsp. chives)
1/4 tsp. pepper
2 tbsp. butter
Grated cheese or paprika

Peel and quarter potatoes. Cover with water, bring to boil until tender, 20-25 minutes. Drain well, mash until smooth.

Mix cream cheese with sour cream or yogurt, onion salt or salt and chives and pepper. Taste and adjust seasonings. Place in two quart casserole, cool and cover.

Tastes best if refrigerated 12-24 hours before baking. Keeps up to 10 days. At serving time dot with butter and sprinkle with paprika or lots of cheese. Bake uncovered 30-45 minutes at 350 degrees until heated through.