Casserole for a crowd, say for Thanksgiving--can be made the day before
In a large pot, ADD potatoes; COVER with cold water; ADD salt; COVER.
Bring to BOIL over high heat; REDUCE heat to medium-low; SET lid ajar; SIMMER until barely tender (test by piercing with fork), about 20-25 minutes.
DRAIN; COOK over medium-low heat, STIRRING constantly, until potatoes begin to film bottom of pot, about 3 minutes.
ADD cream cheese; using a hand held electric mixer, WHIP until the cheese melts.
ADD sour cream, milk, and softened butter; MIX well; SEASON to taste with salt and pepper.
Into a lightly buttered 13x9 baking dish, TRANSFER potato mixture, smoothing the top; DOT the top of the casserole with the remaining butter; COOL completely.
COVER with plastic wrap and refrigerate (may be done to this point the day before).
REMOVE dish from refrigerator 1 hour before baking.
With oven rack in the center, HEAT oven to 375°.
UNCOVER casserole; BAKE until top is lightly browned and casserole is heated through, about 30 minutes.
Serve hot.
1. Cubes should be approx 2" 2. Cubes should be small enough to use as "dots" on top of casserole.
Per Serving (excluding unknown items): 397 Calories; 23g Fat (50.1% calories from fat); 8g Protein; 43g Carbohydrate; 4g Dietary Fiber; 62mg Cholesterol; 757mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat.