5 lbs (9 large) russet potatoes, peeled and quartered 1 (8 oz) pkg cream cheese, softened 1 cup sour cream 2 tsps onion salt ¼ tsp pepper 2 Tbsps butter or margarine

Cook potatoes in boiling salted water in Dutch oven, until tender; drain well.

Mash with potato masher, while hot, until smooth.
Add remaining ingredients; beat until smooth and fluffy.

At this point, potatoes can be placed in an air-tight container and refrigerated for up to 2 weeks.

To serve, place all or part of potatoes in a greased casserole. Dot with extra butter and bake in 350° preheated oven for 30 minutes, or until heated through. (Full amount uses a 2-quart size dish.)