CREAM CHEESE MASHED POTATOES

5 lb. baking potatoes
6 oz. cream cheese
8 oz. sour cream
½ c. butter
½ c. milk
2 tsp. onion salt

Peel potatoes and cut into thin slices. Cook 15-20 minutes in boiling water or until fork tender. Drain. Put potatoes and remaining ingredients in a large mixing bowl and beat until fluffy. Put in a lightly-greased 9x13 dish. Bake, uncovered, at 325 degrees for 50 minutes. (I garnished my pan of potatoes with thin slices of butter and parsley just to add a little “flair.”)NOTE: Unbaked mashed potatoes may be chilled up to 2 days before baking. Let stand at room temperature for 30 minutes, then bake as directed.