5 lbs potatoes, peeled and quartered, boil till fork tender drain Mash until smooth with potato masher, add: 6 oz cream cheese 1 cup dairy sour cream 2 tlbsp butter salt-pepper to taste Mash all until fluffy. Refrigerate up to 2 weeks. Bake desired amount at 350 for 30 min. Full amount makes 8 cups. I usually put them in the slow cooker on to start, until heated thoroughly then turn to low until serving time. Awesome to make ahead of time and have the mess cleaned away.