8-10 potatoes, peeled & quartered
1 c. sour cream (lite version is fine)
4 oz. cream cheese (or more) (lite version is fine)
4 tbsp. butter
Salt & pepper to taste
Milk if needed

Boil potatoes until soft; drain. Place in large bowl with other ingredients and whip until creamy. Add milk if needed for consistency. Serve immediately or these can be made ahead of time (several days to a week) and kept in refrigerator. Can be warmed up in microwave or I prefer to heat uncovered in 350 degree oven for about 1 hour with several tablespoons butter in slight well made on top. Top will be slightly browned at peaks.