Cheesy Mashed Potatoes

• 5 lbs potatoes, peeled and quartered
• 6 ounces cream cheese, softened
• 1 cup sour cream
• 4 ounces extra-sharp cheddar cheese, grated
• 12 cup parmesan cheese
• 1 tablespoon salt
• 1 teaspoon fresh ground pepper

1. Boil potatoes; drain well.
2. MASH.
3. In a large bowl, combine remaining ingredients; mix well.
4. Add potatoes to mixture; MASH again.
5. Grease (or spray) a 3-quart casserole dish; spoon potatoes into dish and spread evenly.
6. Allow potato mixture to cool to room temperature; cover tightly.
7. Store in refrigerator up to a week ahead of time.
8. Remove from refrigerator one hour before baking.
9. Potatoes may be stiff.
10. Add a bit of milk then fluff up the potatoes.
11. Bake 45 minutes uncovered at 350 degrees.

potatoes, cream cheese, sour cream, cheddar cheese, parmesan cheese, salt, fresh ground pepper

Taken from www.food.com/recipe/cheesy-mashed-potatoes-377813 (may not work)