5 lbs. white rose potatoes
1 (8 oz.) cream cheese
1 (8 oz.) sour cream
1 cube butter
2 tsp. salt
1 tsp. white pepper
Parsley and paprika

Peel and boil potatoes until tender. Drain. Add all remaining ingredients and mash. Put potatoes in casserole bowl. Garnish with parsley and paprika. Cover with foil. Make up to 24 hours ahead. To serve, reheat in 350 degree oven.