Ingredients
5 lbs. potatoes, peeled and quartered (about 9 large)
6 oz. cream cheese
1 cup sour cream
2 teaspoons onion salt
1/4 teaspoon white pepper
2 tablespoons butter
Directions
Cook spuds in boiling salted water. Drain well. Add cream cheese, sour cream, onion salt, and white pepper. Beat until smooth and fluffy (over-beating results in sticky spuds). Cool, cover, and place in refrigerator. Can store two weeks.
To serve: Place desired amount of mashed potatoes in greased casserole. Top with bits of butter. Bake in 350 degree oven 30 minutes or until heated through. If using full amount, heat in 2 quart casserole.
Makes 8 cups. Mom has been known to double the recipe for large crowds. Variation: Top with grated cheese.
