4 lb. (12) med. potatoes
1 pkg. (8 oz.) cream cheese
1 c. sour cream
2 tsp. salt
1/4 tsp. pepper
1/3 c. onions
1 garlic clove
1/2 tsp. paprika
2 tbsp. butter

Boil cut up potatoes for 15 minutes. Saute chopped onions and garlic clove in 1 tablespoon butter. Set aside. Mash potatoes and add everything else. Spoon into a lightly greased 10 cup baking dish or pan. Dot with remaining 1 tablespoon butter. At this point the casserole can be covered and refrigerated or frozen until needed. Bake room temperature casserole at 350 degrees for 35 minutes.