- 2 1/2 pounds potatoes, peeled and quartered
- 4 ounces reduced fat cream cheese
- 1/2 cup reduced-fat sour cream
- 1/2 teaspoon onion salt
- 1/2 teaspoon salt
- Dash pepper
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and place in a large bowl; mash the potatoes. Add the remaining ingredients; mix well.
- Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350 degrees F for 30-35 minutes or until lightly browned.