7 lg. potatoes
1 (8 oz.) pkg. cream cheese
1 (8 oz.) carton sour cream
1 stick butter
1 tsp. salt

Peel, cook, drain and mash potatoes. Beat in sour cream, cream cheese and butter. Add milk if too stiff. Place in buttered casserole and dot with butter. Bake at 350 degrees for 25 minutes. NOTE: Can be made the day before. Refrigerate. If so, bake 45 minutes.