2 c. milk
4 c. water
1 stick butter
1 tsp. salt
1 tsp. garlic power or 1/2 tsp. garlic salt
1 (8 oz.) pkg. of cream cheese, softened)
1 c. sour cream
1 (8 oz.) box of Hungry Jack instant potatoes (5 c.)
paprika

Bring milk, water and butter to a boil. Remove from heat. Add potatoes to liquid mixture, stir and let set. Mix cream cheese and sour cream. Add potatoes to cream mixture and beat until fluffy. Add salt and garlic. Pour mixture into greased 9 x 13 pan. Sprinkle with paprika if desired. Cover and refrigerate overnight. Cut a few pats of butter on top and bake uncovered at 350°F for 30 minutes.