Cook potatoes in salted water until tender and then drain.
Combine potatoes with seasonings, butter, sour cream, and cream cheese.
Whip until mixture is smooth and fluffy.
Place in a buttered 2 quart casserole dish. Top with grated cheese. May be refrigerated overnight of desired. Bake at 350° for 30 minutes or until brown.
Originally Submitted
11/26/2007
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