Place potatoes in a Dutch oven, cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well. In a large bowl, mash the potatoes. Add the sour cream, softened cream cheese, 2 Tbs. butter, salt, onion salt and pepper; beat until fluffy. Transfer to a Pam sprayed 2 qt. baking dish. Dot with the remaining butter. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.
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