8 large potatoes
1-2 Tbsp. onion salt
1 pint sour cream
4 Tbsp. butter
1 cup grated cheese (Cheddar or Colby)

Peel and cook potatoes until tender. Mash potatoes with onion salt and
sour cream. Add butter. Place in a 2 quart casserole dish and press down
slightly. Top with cheese. Refrigerate overnight. Bake at 350′F for 1
hour.