8-10 potatoes
1 c. sour cream
1 (8 oz.) pkg. cream cheese
1 tsp. onion salt
1 tsp. garlic salt, if desired
Butter and paprika

Boil potatoes and drain; mash. Beat sour cream and cream cheese until well blended. Add hot mashed potato gradually, beating constantly until light and fluffy. Season with garlic and onion salt.

Spoon potatoes into 2 quart casserole. Dot with butter and paprika. Can be made ahead and refrigerated before baking. Bake at 350 degrees for 45 minutes. Can also be frozen. Allow 1 1/2 hours to bake when frozen. Serves 6.