- 5 pounds potatoes
- 2 (8-ounce) cream cheese sticks
- 1 (16-ounce) sour cream
- 2 teaspoon onion salt
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 stick butter, softened
- Peel and cook the potatoes, drain well, then mash them in a mixer.
- Add remaining ingredients and blend well.
- Eat right away or put into fridge. Will thicken up more if refrigerated; they tend to be thinner if used immediately. May be kept in the fridge for up to one week.