Refrigerator Mashed Potatoes

5 lb. (9 lg.) potatoes
2 (3 oz.) pkg. cream cheese
1 c. sour cream
2 tsp. onion salt (opt.)
1 tsp. salt
1/4 tsp. pepper
2 T. butter

Cook potatoes in salted water until tender. Drain and mash until smooth. Add remaining ingredients and beat until fluffy. Cool, cover and refrigerate until needed. May be used anytime within 2 weeks. To use, place desired amount in greased casserole. Dot with butter and bake at 350° for 30 to 45 minutes. Serves 12

Margaret Sondreal