8-10 russet potatoes, peeled and quartered
1 (8 oz.) pkg. cream, softened
1 c. dairy sour cream
1/2 c. minced scallions, including some of the greens
1/2 c. minced celery
1/4 c. minced green pepper
1 tbsp. minced fresh parsley
1/4 c. butter, melted
1/4 tsp. garlic powder
1 tsp. salt to taste
Ground pepper to taste
1/2 tsp. paprika
2 tbsp. butter

Cook potatoes in boiling salted water until tender. Drain and return pan to low heat, shaking to dry potatoes. In large bowl of electric mixer, cream together cheese and sour cream. Add hot potatoes, one at a time, to cream mixture and continue beating at high speed until light and fluffy.

On low speed, add minced scallions, celery, green pepper, parsley, 1/4 cup melted butter, garlic powder, salt and pepper. Spoon into a 2 1/2-3 quart baking dish. Sprinkle with paprika and dot with 2 tablespoons butter. Bake in a preheated 375 degree oven for 25 minutes or until top is golden. Serves 8-10.