10 med. potatoes peeled and boiled
1/2 c. butter
1 tsp. salt
1/4 tsp. pepper
1 c. scalded milk
1 (8 oz.) cream cheese

Mash potatoes and whip with butter. Add remaining ingredients and whip until mixture is light and fluffy. Put in buttered casserole and sprinkle with small pieces of butter.

Refrigerate. Bring to room temperature before baking. Can be made 2 to 3 days ahead. Bake at 325 degrees, uncovered.