1 8-oz carton sour cream
1 stick butter (I used another half stick)
1 8-oz pkg cream cheese
grated cheddar
salt and pepper
milk
Peel and cook potatoes until tender. Drain and place in mixer.
Add everything except cheddar; mix until smooth. Add milk (around a cup) so that the consistency is softer than mashed potatoes.
Place mixture into baking dish and top with cheddar.
Bake at 350 until cheese is bubbly.
This makes enough for a small country!
