Freezer Mashed Potatoes

5 lbs. potatoes (about 9 large) peeled & cut into chunks

2 T. butter, softened

1 cup (8 oz) sour cream

2 pkgs. ( 3 oz each) cream cheese, cubed

1/2 t. onion powder

1/2 t. salt

1/4 t. pepper

Place potatoes in large saucepan & cover w/water.  Bring to boil.  Reduce heat; cover & cook for 15-20 min. or until tender.  Drain.  In large mixing bowl, mash potatoes w/butter.  Beat in sour cream, cream cheese, onion powder, salt & pepper.  Transfer 1-1/2 cups to a 2 cup baking dish coated w/ nonstick cooking spray.  Bake, uncovered at 350 for 30-35 min. or until heated through.  Cool remaining mashed potatoes.  Freeze in 1 1/2 cup portions for up to 6 months.  To use:  Thaw in refrigerator.  Bake as directed.