Peel, cook, and mash 10 pounds of white potatoes.
Add:
1 c. sour cream
2 (3 oz.) pkg. cream cheese
2 tsp. salt
1 tsp. white pepper
2 T. butter
Mix well, cool and put in refrigerator; keeping covered and cold. Serve within 2 weeks by heating oven to 325° and baking until hot. (About 1 1/2 hours.) Fluff before serving. An excellent idea for entertaining a large group of people. Saves last-minute mashing mess and tastes exactly like freshly-mashed potatoes.
Mary Lou Thompson