2.25 kilograms yellow fleshed potatoes, peeled and cut into 1-1/2 inch (4cm) chunks
1/2 cup total (113 grams) unsalted butter, cubed, room temperature, 1/3 divided out.
1 brick (250 grams) cream cheese, cubed, room temperature
1 cup (250 grams) sour cream
Freshly ground black pepper
2 cups (100 grams) crushed flaked corn cereal
2 cups (250 grams) grated medium cheddar cheese
Spray a 2L casserole dish with cooking spray. Heat oven to 350°F (176°C).
Place potatoes in a large saucepan covered with 2-1/2 centimeters of water. Season water liberally with salt and bring to a boil over high heat.
Cook potatoes until very tender, about 15 to 20 minutes. Drain water and return potatoes to pan and mash. Add 1/3 cup (75 grams) of butter, cream cheese and sour cream. Beat with a hand mixer until fluffy. Season with salt and pepper to taste. Spoon into prepared dish and spread evenly to edges. Sprinkle with cereal and cheese and dot with remaining butter.
Bake until cheese is melted and edges are beginning to brown, about 35 minutes.