Mmmmashed potatoes you can't stop eating!

I apologize ahead of time for the amount of mashed potatoes you may consume after making this recipe.  I've made many, many mashed potatoes but have never loved them like I do this recipe. I found a great recipe online then my friend, Susan, told me about how she makes them.  I put the two together and now I have to put a padlock on my mashed potatoes until I'm ready to take them to my parent's house for Thanksgiving tomorrow.  You won't be disappointed...

Mashed Potato Recipe:
10 pound bag russet potatoes
3 sticks butter
2 packages (8oz. each) cream cheese
1 cup sour cream
1 t. seasoning salt (or to taste)
1/2 t. pepper (or to taste)
1/2 t. garlic salt (or to taste, or fresh minced garlic if preferred)

Directions:
Peel all potatoes then cut into about 1" pieces. Boil mashed potatoes (5lbs at at time). Mash in large bowl then add 1/2 the amount of butter, 1/2 the amount of sour cream, 1/2 the amount of cream cheese and 1/2 the seasonings.  Mash until all mixed.  Scoop into large casserole dish.  Repeat with the other 1/2 of ingredients.  Scoop rest into casserole dish and mix around.  Refrigerate up to 2 days.  Take out of fridge 2-3hrs. before baking.  Top with pats of butter.  Bake @ 350 for 20-30min. Enjoy!  And only eat celery for the next two days.

Note: this recipe can be halved for a normal gathering.  We happen to have a lot of people getting together for Thanksgiving tomorrow. Also, if you want to add some 1/2 & 1/2 to change the consistency of the mashed potatoes you can.