- 5 pounds potatoes, peeled
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 1 egg
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic salt
Preheat oven to 350 degrees. Cut each potato into 3 to 5 pieces. Boil potatoes in water until potatoes are tender. Meanwhile, mix cream cheese, butter, egg, onion powder, and garlic salt in large bowl. Add drained potatoes. Mash, and then use mixer (optional), until potatoes are the desired texture. Spread into sprayed baking pan or pans. (Tip: Use shallow pans for freezing.) Wrap any pan or pans that will be frozen for later use. Two days before serving, put pan in refrigerator to thaw. To serve, bake for 25-45 minutes, depending on size and shape of container.