How To make Potato Cream Filling (The Art Of Fine Baking, 1961)

1/2 c Butter
1 c Potatoes, mashed
1/4 c Cream cheese
1/3 c Sugar
1/4 c Sour cream
1 ts Orange rind, grated
3 Egg yolks
1 ts Lemon rind, grated
1 ts Vanilla
Servings: 1 Cream butter until soft. Beat in mashed potatoes and cream cheese. Stir in remaining ingredients. From "The Art of Fine Baking" by Paula Peck, copyright 1961