Ingredients:

• 6  medium Russet potatoes (about 2 pounds)
• 4 Tbls. salt (for cooking water)
• 1/2 cup sour cream
• 1/2 cup  cream cheese, cut-up
• 2 Tbls.  butter, divided
• 1/2 tsp.  white pepper
• 1/4 to 1/2 cup  half & half
• 2 Tbls. fresh chives, minced

Instructions:

1. Peel and quarter potatoes. Cook, covered, in boiling salted water for 20 to 25 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer at low speed. (Be careful not to over beat, as the potatoes can become gluey.)
2. Mix in the sour cream, and cream cheese. Then add 1 tablespoon of the butter and white pepper. Gradually beat in enough of the half & half to make smooth and fluffy.
3. Turn into a lightly buttered 1 1/2 -quart casserole. Cut the remaining butter into small chips and dot the surface. Cover and chill up to 24 hours.
4. To serve, microwave, covered, on high for 8 to 10 minutes or until heated, stirring once. Sprinkle with fresh chives and serve immediately.

Makes 6 servings.
(Adapted from "Better Homes and Gardens New Casserole Cook Book")