You can make these potatoes the day before and refrigerate them until you are ready to put them in the oven.
8-10 large potatoes (4 cups mashed)
1 cup sour cream
1 pkg (8 oz) cream cheese, softened
2-3 TBS milk
1/4 tsp. garlic powder
Boil potatoes in salted water until fork tender. Drain potatoes and return to hot pot. Mash with a potato masher.
In a large bowl, combine the potatoes, sour cream, cream cheese and garlic powder. Transfer to a greased 2 quart casserole dish. Bake, uncovered, at 350 for 50-60 minutes.