<p> Make-ahead Mashed Potatoes</p><p>5 pounds potatoes, peeled and quartered 6 oz. cream cheese 1 cup sour cream (reduced fat is fine) ½ teaspoon onion salt 1½ teaspoons salt ¼ teaspoon black pepper 2 Tablespoons butter</p><p>1. Boil potatoes till tender. Drain well.</p><p>2. Mash potatoes. Add remaining ingredients. Beat until smooth.</p><p>3. Cover and refrigerate. This will keep for up to 5 days.</p><p>4. To serve, spoon potatoes into buttered casserole dish. Dot with additional butter if desired. Bake, covered loosely with foil, at 350 for 30-40 minutes or until heated through.</p><p>5. This recipe can also be heated in the microwave. Cover loosely with waxed paper and cook on high till heated through. Stir periodically while heating.</p><p>6. This recipe comes from the old Farm Journal cookbook. Enjoy!</p>