Categories: Vegetables 
      Yield: 8 servings 
  
     10 md Potatoes 
      6 oz Cream cheese, room temp 
      1 c  Dairy sour cream OR 
           Plain yogurt 
      2 ts Onion salt OR 
           1 ts onion salt, 1 ts garlic 
           Salt 
    1/4 ts Freshly ground pepper 
      2 tb Butter 
           Grated cheese and/or 
           Paprika 
  
  Peel and quarter potatoes.  You will have 7-8 cups peeled potatoes.  Put 
  potatoes in large saucepan with water to cover. Bring to a boil and boil 
  until tender, about 20-25 minutes. Drain well.  Mash until smooth with 
  potato masher or electric mixer.  Mix cream cheese with sour cream or 
  yogurt, onion salt and pepper.   Beat into the potatoes and beat with a 
  whisk until smooth and fluffy.  Taste for seasoning: you may wish to add a 
  teaspoon of plain salt.  Place in two-quart casserole or a refrigerator 
  container.  Cool and cover. 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).  Bake at 350 degrees for 
  30-45 minutes, uncovered, until heated through. Makes 8-10 servings. 
  Tastes best if refrigerated 12-24 hours before baking. Can be kept in 
  covered refrigerator container for up to two weeks. 
  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.