 | | Directions | | In a pot, put enough water to cover potatoes, boil potatoes until fork tender; drain. Mash potatoes and add remaining ingredients; blend with hand mixer until all the ingredients are well blended and potatoes are whipped to desired texture. Place in a casserole dish. Serve immediately or cover and refrigerate. If refrigerated, bake covered at 350 degrees F for 30-35 minutes until heated through. |
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Servings: 12
|  | | Ingredients | | - | | 1 teaspoon garlic salt |
| - | | 1 teaspoon onion salt |
| - | | 1 teaspoon seasoned salt |
| - | | 5 pounds potatoes, peeled and quartered |
| - | | 8 ounces cream cheese, softened |
| - | | 1 stick butter or margarine |
| - | | 1/2 cup milk |
| - | | 1/2 teaspoon pepper |
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