5  pounds baking potatoes, peeled and quartered 1 package (8 ounces) cream cheese 1/2 cup sour cream 1/2 cup milk 2  teaspoons Durkee® Onion Salt 1  teaspoon Durkee® Garlic Salt 1/2 teaspoon Durkee® Ground Black Pepper 1/4 cup butter OR margarine, softened

Boil potatoes in large pan with enough water to cover until fork
tender, about 30 minutes. Drain. Place in large mixing bowl.

Add cream cheese, sour cream, milk, onion salt, garlic salt,
pepper and butter to potatoes. Mash until smooth with
electric mixer or by hand with a potato masher. Cool.

Can store in refrigerator up to 5 days tightly covered.

To serve: preheat oven to 350ºF.

Place desired amount of potatoes in a greased casserole. Cover
and bake for 30 minutes or until heated through. (If full amount
of recipe is used, heat in a 2-quart casserole.)