10 large potatoes, peeled and quartered
1 (8 oz.) pkg. cream cheese
2 tbsp. dried minced onion
1/2 to 1 tsp. paprika
1 c. sour cream
6 tbsp. butter
1/2 to 1 tsp. salt

Place potatoes in Dutch oven or a large kettle; cover with water and bring to a boil. Reduce heat; cover and cook for 20 to 25 minutes or until potatoes are tender. Drain and place in a bowl. Mash. Add sour cream, cream cheese, 4 tablespoons butter, onion and salt. Stir until smooth and the cream cheese and butter are melted. Spread in a greased 13 x 9 oblong baking dish. Melt the remaining butter; drizzle over potatoes. Sprinkle with paprika. Refrigerate or bake immediately, covered, at 350°F for 40 minutes. Uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking. Serve hot.