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4 large potatoes, peeled and cubed
1 c. sour cream
3 oz. pkg. cream cheese, softened
1/4 c. butter, softened
2/3 c. milk
1/2 c. shredded cheddar cheese
1/2 c. shredded Muenster cheese
1/2 tsp. pepper

Cook potatoes and drain. Beat potatoes, sour cream, cream cheese,
and butter until smooth. Stir in milk and remaining ingredients.
Spoon into lightly greased 2 qt. baking dish. (Cover and chill for
8 hours if desired.) Let stand 30 minutes prior to baking. Bake
uncovered at 400 for 15-20 minutes or until thoroughly heated.

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