5 lbs. potatoes
2/3 c. milk
8 oz. soft cream cheese
1 c. sour cream
Salt
Pepper

Cook and drain potatoes. Mash with 2/3 cup milk. Add cream cheese and sour cream and mix until blended. Add salt and pepper to taste.

May be made several days in advance and refrigerated. Bake at 375 degrees for 40 minutes or until hot. (May cut recipe in half.)