Ingredients
5 lbs potatoes (Yukon gold work well)
1 cup sour cream
1 pkg. (250 gr) cream cheese
white pepper, salt
2 Tb butter
Preparation
Wash, peel, chop & cook potatoes in a large pot of boiling water until tender- NO lumps!
Drain and mash until smooth.
Add remaining ingredients, beat until light and fluffy.
Season to taste.
Allow to cool slightly, spread in large greased 9x12 casserole.
Refrigerate or freeze (can stay 5 days in fridge).
Take out of fridge about one hour before reheating at 325, uncovered, about 45 minutes
