8 to 10 potatoes
1 carton sour cream
1/2 tsp. onion salt
8 oz. pkg. cream cheese
1/2 tsp. garlic salt

Peel, cook and drain potatoes, set aside. Beat sour cream and cream cheese at medium speed until blended. Gradually add hot potatoes, blending until fluffy. If too stiff, add a little milk. Spoon mixture into a 2-quart casserole dish, dot with butter and sprinkle with paprika. Bake 30 minutes at 350° and serve. Can be refrigerated for several days before baking and serving. Then bake for 1 hour.

– Judy Moran

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This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.