5 pounds baking potatoes
6 oz. cream cheese, softened
8 oz. sour cream
1/2 c. butter, softened
1/2 c. milk
Peel potatoes, and cut into 1" cubes. Cook in a large saucepan in boiling water to cover 15-20 minutes or until tender; drain.
Add cream cheese, sour cream, butter, and milk; beat at medium speed with an electric mixer until smooth and fluffy (do not overbeat). You can also just mash the ingredients together with your potato masher.
Spoon into a lightly greased 13"x9" (3 quart) baking dish, or two 8" square baking dishes. If you want, you can cover and refrigerate the potatoes at this point (up to 2 days). Let stand at room temperature 30 minutes before baking.
Bake, covered, at 325� for 50 minutes or until thoroughly heated. (You can bake these at a higher temperature if you need to; just keep an eye on them.)
These were delicious! I made them after I put the turkey in the oven, and refrigerated them until about 1/2 hour before the turkey was done. When the turkey came out, I put the potatoes in, along with the dressing, and heated everything up. Perfect!