5 lbs. (about 8 lg.) potatoes, peeled
1 (8 oz.) pkg. cream cheese, softened
1/2 pt. (1 c.) sour cream
2 tsp. garlic salt
1/2 tbsp. butter
Paprika

Pour water into a 5-quart kettle to a depth of 1 inch. Add potatoes, cover and bring to a boil over high heat. Reduce heat to medium and cook until tender when pierced (about 40 minutes). Drain, then mash well. In a small bowl, beat cream cheese with sour cream until fluffy. Gradually beat into mashed potatoes until mixture is smooth. Add garlic, salt and pepper; mix well. Turn into a buttered shallow 3 to 4 quart casserole or baking pan. Dot with butter and sprinkle with paprika. (At this point, you may cover and refrigerate for up to 3 days; bring to room temperature before baking.) Bake covered in a 400 degree oven for 50 to 60 minutes or until heated through. Makes about 12 servings.