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Cook potatoes until tender. Add butter, milk, salt, pepper, cream cheese and sour cream. Beat till smooth. Freeze. (Can be placed in Pam-sprayed individual muffin tins; when frozen, pop out and put in plastic bags and then the individual potatoes can be microwaved.) If you are using them right away, you can place the potatoes fresh or frozen in crock pot and cook on low for about 4 hours or longer if frozen.
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