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 nutmeg
1/4 tsp. white pepper
1/2 tsp. salt

Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat and simmer over medium heat until potatoes are tender. Drain and place in a mixing bowl. Beat with an electric mixer until potatoes are light and fluffy. Beat in the butter and cream cheese, cut into small pieces. Beat in the sour cream and seasonings. Scrape into a heavily buttered casserole and refrigerate, covered, with plastic wrap. To cook, bring to room temperature and reheat at 300 degrees, uncovered for about 20 minutes.