5 lbs potatoes, cooked and mashed
8 oz sour cream
8 oz cream cheese
1 stick butter
1/4 tsp dill
1 tsp each--salt, garlic and onion salt
Mix all together and put in buttered casserole dish. Bake @ 350* to heat
through. Can be made ahead and keeps 2 weeks in fridge. Also
freezes well. (Thaw overnight. DO NOT cover when reheating.)
Can sprikle with shredded cheese during last few minutes.