Yield: 11 Servings
| Measure | Ingredient |
|---|---|
| 8 \N | To 10 potatoes, peeled |
| 8 ounces | Cream cheese, softened |
| 1 cup | Sour cream |
| \N \N | Salt and pepper to taste |
| \N \N | Butter |
| \N \N | Seasoned salt |
Boil and drain potatoes. Whip hot potatoes adding cream cheese and sour cream. Continue beating until fluffy and smooth. Add salt and pepper. Place in a buttered 9-by-13 inch baking dish. Dot generously with butter and sprinkle with seasoned salt. Cover with foil and refrigerate. Potatoes can be frozen at this stage and thawed before baking. Bake, covered with foil, 15 minutes at 325ø. Continue baking, uncovered, 20 minutes.
Source: Cincinnati Enquirer 12/15/96 : Cox News Service