5 lbs. potatoes
2 (3 oz.) cream cheese
1 c. sour cream
3 tsp. salt
1/4 tsp. white pepper
3 tbsp. butter

1. Mash potatoes. Add rest of ingredients.

2. Beat until fluffy. Cool. Cover, store in refrigerator up to 2 weeks.

3. Put desired amount in greased casserole.

4. Bake at 350 degrees until hot (30-60 minutes). Makes 2 quarts.