- 5 pounds potatoes – peeled and cubed
- 5 tablespoons butter or margarine, divided
- 1 (8 ounce) package cream cheese, cubed
- 1 cup sour cream
- 2 teaspoons onion salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- Cook potatoes in boiling salted water until very tender, about 20-25 minutes; drain well. Mash with 3 tablespoons of butter. Add cream cheese, sour cream, onion salt, garlic powder and pepper; mix well.
- Spoon into a greased 13-in. x 9-in. x 2-in. baking dish. Melt remaining butter; drizzle over the top. Cover and freeze for up to 1 month. Or bake, uncovered, at 350 degrees for 30-35 minutes or until heated through. To use frozen potatoes: Thaw in the refrigerator. Bake as directed.