5 lbs potatoes, peeled, cubed and cooked in boiling, salted water for 10 minutes. Drain
4 oz cream cheese, softened to room temp.
1 stick butter, melted
1 8 oz sour cream (I use light or no fat).
Put potatoes in a casserole dish. Cream together melted butter, sour cream and cream cheese. Pour over potatoes, stirring and coating. Top with shredded cheeses. I used cheddar and parmesaun. Bake at 350 for about 20 minutes until bubbly.