Ingredients
9 large baking potatoes (peeled & cut into chunks)
1/2 c butter softened
12 oz. cream cheese at room temp.
1/2 c sour cream
Pinch of nutmeg
1/4 tsp. white pepper
1/2 tsp. salt
Preparation
Place potatoes in a large pot and cover with water, bring to a boil. Reduce hear and simmer over medium heat until potatoes are tender. Drain and place in a mixing bowl; beat until light & fluffy. Beat in the butter and cream cheese cut into small pieces. Beat in the sour cream and seasonings. Scrape into a heavily buttered casserole and refrigerate covered with plastic wrap. To cook bring to room temp. and reheat at 300 uncovered for about 20 min.
