The Best Mashed Potatoes

• 9 large potatoes (6 to 6 1/2 lb.)
• 1 c. light sour cream
• 6 oz. light cream
• 8 Tbsp. butter, divided
• 1/4 c. skim milk
• 3 tsp. onion powder
• salt and pepper to taste

1. Peel potatoes and cut them into quarters.
2. Place in cold water in a large saucepan.
3. Boil until fork-tender; drain.
4. In a large bowl, mash the potatoes with an electric mixer until smooth.
5. Add the sour cream, cream cheese, only 5 tablespoons of the butter, milk and onion powder.
6. Season to taste with salt and pepper. Turn into a greased baking dish and dot with the remaining butter. The casserole can be baked immediately or covered and kept in the refrigerator up to 48 hours.
7. To serve, bake uncovered at 400u0b0 until heated through and lightly browned, about 30 minutes.
8. If chilled, bring the casserole to room temperature before baking.

potatoes, light sour cream, light cream, butter, milk, onion powder, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1000537 (may not work)