- 9 large baking potatoes peeled and cut in chucnks - 1 stick butter or margarine, softened - 8 ounces cream cheese, room temperrature - 1/2 c. sour cream - 1/4 tsp. white pepper - 1/2 tsp. salt
-- Place potatoes in large pot: cover with water bring to a boil. Reduce heat, simmer over meduim heat until potatoes are tender. Drain potatoes and put them in mixing bowl. Beat with an electric mixer till potatoes are light and fluffy. Beat in butter and cream cheese which have been cut in small pieces. Beat in sour cream ( pinch of nutmeg is optional) Add Salr and pepper and transfer mixture to a heavily buttered casserole dish. Refrigerate covered with plastic wrap. Bake uncovered in 300 preheated over for about 20 minutes when ready to serve. -- These are always a hit and the best part is that you can make them the day before or more.