Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2         pounds  potatoes        peeled and cubed
  1            package  light cream cheese      (3-ounce) softened
     1/2           cup  light sour cream
  2        tablespoons  butter or margarine
  1           teaspoon  onion salt
     1/2      teaspoon  salt
     1/8      teaspoon  pepper

Preparation:

For a twist, leave the peeling on these potatoes. Cook potatoes in boiling water to cover 20 minutes or until tender; drain and mash. Add cream cheese and remaining ingredients, and beat at medium speed with an electric mixer until smooth. Spoon into a lightly greased 2 quart baking dish. Bake immediately, or cover and refrigerate up to 8 hours. If refrigerated, let stand at room temperature 30 minutes before baking. Bake at 350 degrees for 30 to 35 minutes or until thoroughly heated.

Nutritional Information:

245 Calories (kcal); 25g Total Fat; (87% calories from fat); 3g Protein; 5g Carbohydrate; 71mg Cholesterol; 2928mg Sodium