5 lbs potatoes, peeled and quartered
8 oz cream cheese, at room temperature
1 cup sour cream
Salt to taste
1/4 tsp pepper
2 tbsp butter
1. Cook the potatoes in boiling salted water until tender - Drain well.
2. Mash the potatoes until smooth. Add the cream cheese, sour cream, salt and pepper. Beat until smooth and fluffy.
3. Place potatoes in a greased casserole, dot with butter, cover and heat at 350 for 45 minutes, or until heated thru.
OR: Place potatoes in a freezer proof dish such as aluminium pie plates, allow to cool and cover.
5. Can be thawed in oven, or remove from pie plate and microwave.