PARTY POTATOES

3 pounds russet potatoes, peeled and cut into 1 ½ inch chunks
9 T butter
8 oz low-fat cream cheese, at room temperature
½ cup low-fat sour cream, at room temperature
2/3 cup 2 percent milk, warmed

Place the potatoes in a large saucepan with enough cold, salted water to cover them by at least an inch. Bring to a boil on high heat, then reduce to medium, partially cover and cook until the potatoes are tender.