Yukon Gold potatoes, peeled and cubed
oz cream cheese
cups sour cream
Tbsp onion powder
tsp ground black pepper
Bring large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes. Transfer potatoes to a large bowl, and mash until smooth. Mix in cream cheese, sour cream, onion powder, salt, pepper and butter. Put in crock to warm if serving immediately. OR Cover and refrigerate 8 hours or overnight. Preheat oven to 350 degrees. Lightly grease a medium baking dish. Spread potato mixture into dish and bake about 30 minutes.