4 - 5 large potatoes 1 (8 oz) cream cheese 1 carton sour cream salt and pepper to taste
Cook potatoes and drain. Add cream cheese (room temperature) with electric mixer. Add sour cream a little at a time as it melts and you can stop when potatoes are proper consistency. If you use all the sour cream and they are still too thick, add milk. Add salt and pepper. (Usually not all of the sour cream is used, depends on water content of potatoes)
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