Refrigerator Mashed Potatoes - cooking recipe

Ingredients

5 lb. potatoes
6 oz. pkg. cream cheese
1 c. sour cream
2 tsp. onion salt
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. oleo

Preparation

Cook potatoes in boiling salted water.
Drain well.
Mash until smooth.
Add cream cheese, sour cream, onion salt, pepper and oleo. Beat until smooth and fluffy.
Refrigerate.
Recommend storage 2 weeks.
Dot with butter.
Bake about 30 or 40 minutes or until heated through.
Makes 8 cups.
I used an 8 x 10-inch Corning Ware.