5 lbs. potatoes (9 large)
Two 3-oz. or one 8-oz. pkg. cream cheese
1 cup dairy sour cream
1 teaspoon onion salt
Salt to taste
Pepper to taste
4 tablespoons butter
Cook peeled potatoes until tender. Drain. Mash until smooth, with
no lumps. Add rest of ingredients. Stir well until blended.
For leftovers, put into greased casserole and put into freezer or
will keep several days in refrigerator. Bake at 350 degrees until
heated through, about 30-35 minutes.
I sprinkle grated cheese over top before baking.
Erma Wagenaar, Adrian, Minn.