8-10 potatoes
1 c. sour cream
8 oz. cream cheese
1 tsp. onion salt
1 tsp. garlic salt (opt.)
2 tbsp. butter
Paprika

Boil potatoes; drain and mash. Beat sour cream and cream cheese until blended. Then add mashed potatoes and beat until light and fluffy, add garlic and or onion salt. Spoon into 2 quart casserole. Dot with butter. Sprinkle paprika on top. Refrigerate 24 hours before baking.

Bake in 350 degree oven 45 minutes. May be kept covered in refrigerator for 2 weeks or may be frozen.