9 potatoes, peeled and cubed
6 ounces cream cheese
1 cup sour cream
2 teaspoons onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
1. Bring a pot of salted water to a boil. Drop in potatoes. Cook until tender but firm, about 15 minutes.
2. Transfer potatoes to a large bowl and mash until smooth. Mix in remaining ingredients. Cover and refrigerate 8 hours or overnight.
3. To warm, preheat oven to 350ºF. Lightly grease a medium baking dish. Spread mixture into dish; bake about 30 minutes.
(recipe from Readers’ Digest Nov. 2007)