Source:  Gayle Charlton

Gayle writes: "This casserole can be made a couple of days ahead, but just make sure that it is covered and refrigerated.  I make mine the day before I am going to serve it, as there is less mess in the kitchen.  Enjoy!"

Ingredients:

5 lbs potatoes
1 brick Philadelphia cream cheese
1 cup sour cream
2 tsp onion salt
pinch of pepper
2 tbsp butter or margarine
breadcrumbs

1. Cook potatoes until tender.  Mash until smooth.  Add remaining ingredients (except breadcrumbs) and beat until fluffy. 

2. Let cool slightly and place in a large casserole dish.  Dot with butter and sprinkle breadcrumbs lightly over top.  

3. Bake at 350° for 30-45 minutes. 

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