Boil potatoes with 1 TBSP coarse salt and drain when fork tender. For the smoothest potatoes, mash with a potato ricer, alternately adding some of the sour cream and cream cheese with potatoes to the ricer. Add salt and stir potatoes until mixed when done ricing. Place in oven or microwave proof dish.

Add butter on top of potatoes and bake for 20 minutes at 350. If making the day before, store covered in the refrigerator and add 20 minutes to cooking time.

This freezes beautifully. Defrost during the day and place potatoes in a casserole dish; if they weren’t frozen in an oven proof dish. Bake at 350 until heated through, time depending on your serving size. If the potatoes look wet, don’t stir just put in the oven, uncovered, the liquid will evaporate.

Garnish with fresh herbs if you wish.