Christine's Creamiest Cheesiest Whipped Potatoes

Christine made these tonight to have with our slow cooker turkey for Easter Sunday dinner.  

These are so delicious and extra creamy.  

She said they are great left over.

1 - 2 lb. bag of Yukon Gold "B" Potatoes
1 stick salted butter, at room temperature
1 8 ounce package of Philadelphia Cream Cheese, softened
1 - 16 oz. container of sour cream
Salt and pepper to tast.
1 cup shredded cheddar cheese

Cut potatoes into quarters and boil in water (low boil) with skins on for approximately 1 hour and drain.

Using electric mixer whip together cooked potatoes, butter, cream cheese and sour cream.  Add salt and pepper to taste.  

Place in 2 quart casserole and top with cheese.  

Serve immediately or warm in microwave.