Thanksgiving Mashed Potatoes

5 pounds medium potatoes
1/2 pint low-fat sour cream or soy sour cream
1 8-ounce package low-fat cream cheese or vegan cream cheese
1/2 teaspoon garlic salt
1/4 teaspoon onion salt
2 tablespoons butter or vegan butter

Peel potatoes and cut in half and place in large soup pot. Cover with water and bring to boil. Cook potatoes for 15-20 minutes or until potatoes are tender. Drain and mash until smooth with a potato masher. Add sour cream, cream cheese, butter and garlic and onion salt. Beat until light and fluffy. Place potatoes in lightly oiled 2-quart casserole and bake in preheated 350 degree oven for 30 minutes. Yields 12 servings.

Calories: 196, total fat: 3g, dietary fiber: 3g, protein: 5g, potassium: 31 percent