9 lg. baking potatoes, peeled & cut into chunks
1/2 c. butter, softened
12 oz. cream cheese, room temperature
1/2 c. sour cream
Pinch of nutmeg
1/4 tsp. white pepper
1/2 tsp. salt

Boil potatoes until tender. Drain and place in mixing bowl. Beat with electric mixer until light and fluffy.

Beat in butter and cream cheese (cut into small pieces). Beat in sour cream and seasonings. Scrape into a heavily-buttered casserole and refrigerate covered with plastic wrap. To cook, bring to room temperature and heat at 300 degrees uncovered for approximately 30 minutes or until completely hot. (Makes 8 servings.)