Holiday Potatoes

• 5 pounds Idaho Potatoes
• 1/4 cups Butter, Softened
• 2 blocks (8 Oz. Block) Cream Cheese Or Neufchatel Cheese, At Room Temperature
• 2 whole Eggs
• 1/2 cups Milk
• 1 cup Sour Cream
• 2 teaspoons Salt
• Pepper

1. Peel and cube potatoes. Boil until tender, drain excess water, and mash potatoes until lumps are gone. Add butter and mix thoroughly. Add cream cheese in small increments and mix to combine.
2. Lightly beat the eggs. Add eggs, milk, sour cream, salt and pepper to the potato mixture. Beat with an electric mixer until light and fluffy. Pour into a greased 9x13 pan and refrigerate at least 2 hours (overnight is best!).
3. Preheat oven to 350F and allow potatoes to warm up on the counter while oven is preheating. Bake potatoes for 45 mintues, or until edges are slightly golden brown.
4. Optional: add minced or roasted garlic and onion to the potatoes.
5. Reheats well in the microwave. If it seems dry, add a splash of milk.

potatoes, ubc, blocks, eggs, milk, sour cream, salt, pepper

Taken from tastykitchen.com/recipes/sidedishes/holiday-potatoes/ (may not work)