8 lg. baking potatoes
8 oz. cream cheese
1 c. sour cream
2 tsp. garlic salt
1/2 tsp. pepper
Butter & paprika

Peel, slice and cook potatoes until tender; drain and mash. Beat softened cheese with sour cream; stir in remainder garlic salt and pepper. Turn into deep greased casserole, dot with butter and paprika. Cover and chill up to 3 days in refrigerator. Bring to room temperature. Cover and bake at 400 degrees for 50 to 60 minutes.