9 lg. baking potatoes
1 stick (1/2 c.) unsalted butter, room temperature
12 oz. cream cheese, room temperature
3/4 c. sour cream
1/2 tsp. nutmeg
Salt & pepper

Place peeled, diced potatoes in large saucepan with water to cover. Simmer until tender. Drain.

Place in electric mixer bowl. Cut butter and cheese into small pieces and add to potatoes. Beat with mixer until light and fluffy. Beat in sour cream with nutmeg, salt and pepper to taste.

Can be prepared in advance. When ready to serve, place in buttered casserole at 300 degrees for 20 minutes. Makes 10 to 12 servings.

This freezes well. Reheat in microwave.