2 1/2 lb. potatoes, peeled, quartered and cooked
1 (3 oz.) pkg. cream cheese, softened
1/2 to 3/4 c. sour cream
1/4 c. butter, softened
1/2 tsp. garlic salt
salt and pepper to taste
paprika (optional)

In a large bowl, mash the potatoes. Add the cream cheese, sour cream, butter, garlic salt, salt and pepper. Mix until smooth. Transfer to a greased 1 1/2-quart baking dish. Sprinkle with paprika, if desired.

Bake, uncovered, at 350°F for 30 minutes or until heated through.

Yields 6 to 8 servings.

I sometimes make the potatoes the night before and add some milk before baking (only if they are too dry).