these mashed potatoes are especially good in fall. a sprinkle of nutmeg balances the cream cheese and sour cream perfectly.
9 large baking potatoes
1 stick unsalted butter, soft
12 oz cream cheese
3/4 c. sour cream
1/2 tsp ground nutmeg
Boil the potatoes and place them in a mixing bowl. Cut the cream cheese and butter into pieces and add to the potatoes. Beat with an electric mixer. Add the sour cream and continue beating until mixed and free of lumps. Serve with nutmeg sprinkled on top.
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