10 medium potatoes, boiled and peeled
1/2 c. butter
1 tsp. salt
1/4 tsp. pepper
1 c. scalded milk
8 oz. cream cheese (room temperature)

Mash potatoes with all ingredients. Put into a casserole dish and refrigerate until 2 to 3 hours before needed. Bring to room temperature and bake at 325° for about 25 minutes.