10 medium potatoes, peeled
3 (8 oz. ea.) pkgs. cream cheese
1 (16 oz.) tub dairy sour cream
1 tbsp. garlic salt
1 tbsp. garlic powder
1 env. dry onion soup mix (Lipton's)
2 tbsp. butter
1 tsp. paprika
1/4 cup shredded Parmesan cheese or cheddar cheese

Cook potatoes in water. Drain and mash in cream cheeses and dairy sour cream, seasoning and soup mix. Pile into a 2-quart casserole dish and dot with butter, then sprinkle paprika and Parmesan cheese.

Cover and bake at 350°F for 1 hour.

Submitted by: Lisa Sharp