This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (blurry text is from the original print).

POTATOES

5 lbs. or 9 large potatoes
2 tsp. onion salt
1 stick oleo
1 large pkg. cream cheese
1 8-oz. container sour cream

Cook potatoes in salted water until tender and drain. Add onion salt, margarine, cheese and sour cream. Beat until smooth. Store in refrigerator and take out as needed to warm for a meal. Dot with oleo. Heat in greased casserole in oven. These will keep three weeks in refrigerator.