5 pounds potatoes, peeled

1 cup sour cream

2 teaspoons onion powder

1 teaspoon salt (or to taste)

1/4 teaspoon pepper (or to taste)

2 tablespoons butter or margarine

1. Boil potatoes until tender; drain and mash smooth.

2. Add remaining ingredients and beat until fluffy.

3. Store covered in the refrigerator until ready to use. Keeps in refrigerator for up to two weeks.

To prepare for serving:

Preheat oven to 350 degrees.

Grease a casserole to hold desired amount. (The whole batch will need a 2 quart casserole.)

Put potatoes in casserole and dot with butter.

Bake until hot - about 30 minutes.