Mashed Potatoes with Cream Cheese

6 lbs. potatoes (peeled or unpeeled)

8 oz. cream cheese (I use the kind with chives and onion)

8 oz. sour cream

½ c. milk

2 tsp. onion salt

½ tsp. black pepper

Cut the potatoes into large cubes and boil in salted water until tender.  Meanwhile, beat the cream cheese, then stir in the sour cream, milk, and spices.  Drain and mash the potatoes in the pot, then stir in the cream cheese mixture.  Spoon into a casserole dish or 9x13 pan.  You may cover it and refrigerate for 24 hours, or proceed to baking right away.  Bake covered with foil at 350 for 45 minutes.  Increase the time if the dish has been chilled.   (12 servings)