Ingredients
5 pounds potatoes, peeled and cubed5 tablespoons butter, divided1 package (8 ounces) cream cheese, cubed1 cup sour cream2 teaspoons onion salt1/4 teaspoon garlic powder1/4 teaspoon pepper
Preparation
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain.
Mash potatoes with 3 tablespoons of butter. Stir in the cream cheese, sour cream, onion salt, garlic powder and pepper until smooth.
Spoon into a greased 13-in. x 9-in. baking dish. Melt remaining butter; drizzle over the top. Cover and freeze for up to 1 month. Or bake, uncovered, at 350° for 30-35 minutes or until heated through.
To use frozen potatoes: Thaw in the refrigerator. Bake as directed.
