9 large baking potatoes, peeled and diced
1 stick butter (room temperature)
12 oz. cream cheese (room temperature)
3/4 c. sour cream
1/2 tsp. ground nutmeg
salt and pepper to taste

Cook potatoes until tender. Drain. Place potatoes in bowl. Cut butter and cream cheese into small pieces and add to potatoes. Beat with mixer until light and fluffy. Beat in sour cream. Season with salt, pepper and nutmeg. Serve immediately or reheat in a buttered casserole at 300° for 20 minutes if prepared in advance. Makes 8 portions.