Enjoy this recipe from The Harvest Table .
Submitted by: Pat Martin from Riverside, CA
5 lbs. baking potatoes, peeled and halved
2 t. chicken bouillon granules
1/2 t. garlic salt
16-oz. container low-fat sour cream
8-oz. pkg. reduced-fat cream cheese
2 t. onion powder
2 t. salt
1/4 t. pepper
2 T. butter, sliced
Cover potatoes with water in a deep stockpot; add bouillon and garlic salt. Bring to a boil over high heat; cook until potatoes are tender, about 20 minutes. Remove from heat; drain into a colander. Return potatoes to the same pot and mash. Add remaining ingredients except butter; mix well. Spoon potatoes into a greased 13"x9" baking pan; dot with butter. Cool slightly; cover with plastic wrap and refrigerate up to 3 days. To serve, let stand at room temperature for 30 minutes. Uncover; bake at 350 degrees for 40 minutes. If top browns too quickly, cover with aluminum foil for the last 10 minutes. May also be reheated in a microwave oven on 80% power for 30 minutes, rotating occasionally. Makes 10 to 12 servings.