Lisanne's Grandmoms Potatoes

1 small/medium bag Idaho russet potatoes
1 8 oz. container sour cream
1 package cream cheese
4 Tbsp. butter
Salt and pepper to taste

Directions: Peel the potatoes, then boil them in a large stock pot
until tender. Place into the bowl of a mixer fitted with the whisk
attachment. Mix until smooth. Add the sour cream gradually, then add the cream
cheese. Potatoes will be more on the thin side. If they're too thick,
then add a little bit of milk. Pour potatoes into a large Corningware
baking dish and dot with butter on top. Cover. You can refrigerate these
overnight and bake them the next day, or you can bake them right away.
Bake for about an hour at 350 degrees ~ the sides will be a little
golden brown. Mmm!