5 lbs. potatoes, peeled and quartered
1 c. sour cream
3/4 c. cream cheese, softened
2 T. butter, softened
2 t. onion salt
1 t. salt
1/4 t. pepper
Garnish: additional butter, sliced
In a stockpot over medium-high heat, cook potatoes in boiling salted water until tender, about 20 minutes. Drain; mash until smooth. Add remaining ingredients except garnish. Beat until light and fluffy. Cool; cover and refrigerate up to 3 days. To serve, place desired amount of potatoes in a well-buttered casserole dish. Dot with butter. Bake, uncovered, at 350 degrees until heated through, about 20 to
30 minutes. Potatoes may also be reheated in the microwave.
Makes 15 to 20 servings.
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