5 lbs. potatoes, pared and quartered (9 large)
2 (3 oz) packages cream cheese
2 tsp. onion salt
1/4 tsp. pepper
1 cup sour cream
1 tsp. salt
2 T butter
Cook potatoes in boiling salted water until tender. Drain well. Mash until smooth. Add cream cheese, sour cream, onion salt, salt, pepper, and butter. Beat with a whisk or potato masher until smooth and fluffy. Place in 2-quart refrigerator container. Cool and cover.
Recommended storage time in refrigerator: up to 2 weeks.
To serve: Place desired amount of potatoes in greased casserole dish. Dot with butter and bake in 350 F oven for 30 minutes or until heated through.