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PREPARATION:Peel and quarter potatoes. In a large saucepan, cook potatoes in enough
water to cover for 20 to 25 minutes
or until tender. Drain off liquid. In a large mixing bowl, combine the
potatoes, cream cheese, sour cream, butter, garlic powder, and
pepper. Beat the mixture with an electric mixer till fluffy. Turn
mixture into a buttered 2-quart casserole or baking dish. Top with the shredded Cheddar
cheese.
Cover and bake in 350° oven for 45 minutes. Uncover and bake for
15 minutes longer.
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