Foods/Recipes

10 medium size or 8 to 9 large potatoes 2 pkgs. (3 oz.each) cream cheese, room temperature 1 cup dairy sour cream or plain yogurt 2 tsps. onion salt (or plain salt with 1 tbsp. minced chives) 1/4 tsp. freshly ground pepper 1 tbsps. butter       Grated Cheese or paprika Peel and quarter potatoes. Cover with water, bring to a boil and boil until tender, 20-25 minutes. Drain well.  Mash until smooth. Mix cream cheese with sour cream or yogurt, onion salt or salt and chives and pepper. Taste and adjust seasoning. Place in two-quart casserole. Cool and cover. Tastes best if covered and refrigerated 12-24 hours before baking. Keeps up to two weeks. At serving time, dot with butter and sprinkle with paprika or lots of cheese. Bake uncovered 30-45 minutes at 350 degrees, until heated through. Makes 8 servings. September 5, 2003