Not health food by any means, but sheer awesomely rich starchy goodness:
These mashed potatoes can be made ahead and reheated. Feel free to substitute lower-fat dairy products. Makes 6-8 servings.
9 large baking potatoes, peeled and diced
1⁄2 cup (1 stick) unsalted butter, room temperature
12 ounces cream cheese, room temperature
3⁄4 cup sour cream
1⁄2 teaspoon ground nutmeg
Salt and freshly ground black pepper to taste
Place the diced potatoes in a large saucepan and add water to cover. Heat to boiling. Reduce heat and simmer over medium heat until tender; drain. Place the potatoes in a mixer bowl. Cut the butter and cream cheese into small pieces and add to the potatoes. Beat with an electric mixer until light and fluffy. Beat in the sour cream. Season with the nutmeg, salt and pepper to taste. Serve immediately or reheat in a buttered casserole at 300 degrees for 20 minutes.