5 lbs. white rose or russet potatoes
1 c. sour cream
4-6 oz. cream cheese
1 stick (1/2 c.) butter

Peel and quarter about 5 pounds of white rose or russet potatoes. Wash and place in steamer basket in a large pot over boiling water. Steam for about 30 minutes. While potatoes are still hot, drain water and place them in a large mixing bowl. Add 1 cup of sour cream, 4 to 6 oz. of cream cheese and 1 stick (1/2 cup or 4 oz.) of butter. Use a mixer to blend until no lumps remain. Put potatoes into a large, deep baking dish; cover and place in oven. Bake at 325 degrees for 45 minutes. Serve with gravy or butter. Serves 6-8.