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Prep time
1 hour
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Cook time
40 hours
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Serves
12
Ingredients
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10 pounds
russet potatoes
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1/2 cup
unsalted butter
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1 cup
milk (or more if necessary)
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1 cup
lowfat sour cream
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4 ounces
cream cheese
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salt and white pepper
Directions
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Peel potatoes and cut into halves or quarters depending on size. (all pieces should be about the same size).
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Boil in large pot of salted water until able to pierce (about 30 minutes).
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Drain potatoes thoroughly and return to pot.
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Mash potatoes with a potato masher (-Not a hand blender. They become glue-like).
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Add rest of the ingredients and mix to combine.
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