| 1 | Peel and quarter potatoes. |
| 2 | You will have 7-8 cups peeled potatoes. |
| 3 | Put potatoes in large saucepan with water to cover. |
| 4 | Bring to a boil and boil until tender, about 20-25 minutes. |
| 5 | Drain well. |
| 6 | Mash until smooth with potato masher or electric mixer. |
| 7 | Mix cream cheese with sour cream or yogurt, onion salt and pepper. |
| 8 | Beat into the potatoes and beat with a whisk until smooth and fluffy. |
| 9 | Taste for seasoning: you may wish to add a teaspoon of plain salt. |
| 10 | Place in two-quart casserole or a refrigerator container. |
| 11 | Cool and cover. |
| 12 | To serve, place desired amount in greased casserole, dot with butter or margarine and sprinkle with paprika or top with lots of cheese (freshly grated, if possible). |
| 13 | Bake at 350 °F for 30-45 minutes, uncovered, until heated through. |
| 14 | Makes 8-10 servings. |
| 15 | Tastes best if refrigerated 12-24 hours before baking. |
| 16 | Can be kept in covered refrigerator container for up to two weeks. |
| 17 | Potatoes with chives: instead of 2 tsp. onion salt, use 1 tsp garlic salt or onion salt, 1 tsp. plain salt, and one tbsp. minced freeze-dried or fresh chives. |
