Cook and mash 8 to 10 potatoes. Blend with beater, adding 1 cup sour cream, 1 (8 oz.) package cream cheese, 1 teaspoon garlic salt and 2 teaspoon onion salt.

Place in 2 quart casserole, dot with butter and bacon bits and paprika. Refrigerate 24 hours. Remove 1 hour before baking at 350 degrees for 45 minutes.