Creamy Mashed Potatoes

These are the absolute best mashed potatoes ever! Well, at least I think so. I honestly can't remember where I got the recipe from, but I've been making them for years now and I think they are wonderful.

Creamy Mashed Potatoes

5 lbs. of potatoes, peeled and diced
3 tbsp. butter
0.5 tsp. garlic powder
0.5 tsp. onion powder
1 tsp. salt
1/2 - 1 cup milk*
1 (8 oz) pkgs. cream cheese, softened
8 oz. sour cream

1. Boil potatoes until tender; drain.
2. Mash/mix potatoes adding in garlic salt, onion powder, salt, cream cheese, butter and sour cream. Add in milk* until the potatoes reach the right texture/consistency for your taste.
3. Divide among 8x8 pans; cover pans with a double layer of aluminum foil*. Label and freeze.

**These can be eaten as is, or heated in the oven (350*) for approximately 30 minutes before serving.

To serve from frozen: Thaw in the refrigerator overnight and bake at 350* for 1 to 1-1/2 hours or until heated through, keeping covered until the last 20 minutes of baking.