Ingredients
5 pounds Russet potatoes
Peel potatoes and cut in half
Boil until fork comes out easily (approximately 20 minutes)
Drain
Mash lightly
In large bowl, add to potatoes:
8 oz. cream cheese (use the soft type, or soften the cream cheese)
8 oz. sour cream (which is half the regular sized container)
2 teaspoons onion powder
1 teaspoon garlic powder
¼ teaspoon pepper
1 teaspoon salt
2 tablespoons butter
Preparation
Butter baking bowl Add mixture to baking dish (Optional top with cheddar cheese)
Bake 1 hour @ 325, or until brown
