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

Peel and cube potatoes. Cook in salted water until tender. Drain. Mash potatoes, mixing in all ingredients. Beat until fluffy. Let cool. Refrigerate. Warm through in greased casserole at 350 degrees or in microwave before serving. Keeps for 2 weeks in refrigerator.