MAKE AHEAD MASHED POTATOES
Adapted from Better Homes and Gardens New Casserole Cook Book

6 medium potatoes (about 2 pounds)
1/2 of an 8-ounce carton sour cream
1 (3-ounce) package cream cheese, cut-up
2 tablespoons butter or margarine, divided
1 teaspoon onion salt
1/4 teaspoon pepper
1/4 to 1/2 cup milk

Peel and quarter potatoes. Cook, covered, in boiling salted water for 20 to 25 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer at low speed. Add sour cream, cream cheese, 1 tablespoon of the butter, onion salt and pepper. Gradually beat in enough of the milk to make smooth and fluffy. Turn into greased 1 1/2 -quart casserole. Cover and chill up to 24 hours. Dot with remaining margarine. To serve, microwave, covered, on high for 8 to 10 minutes or until heated, stirring once. Makes 6 servings.

Note: If you prefer, peeled and quartered potatoes can also be cooked in the microwave in the first step. Use 1/2 cup water, cover and cook the potatoes 15 to 20 minutes or until very tender.