8 lg. potatoes, peeled
1 (8 oz.) pkg. cream cheese, at room temperature
1/2 c. dairy sour cream
Salt & pepper to taste
Butter
Grated cheddar cheese

Cook, drain and mash potatoes. Add cream cheese, sour cream, salt and pepper. Mix well and put into 2 quart casserole. Dot with butter. May be kept in refrigerator for 48 hours. When ready to serve, sprinkle with grated cheese and bake uncovered at 350 degrees for 35 to 45 minutes. Serves 8.