5 lbs. red potatoes, cooked, peeled and hashed
1 c. milk
6 oz. cream cheese
Salt and pepper
4 tbsp. butter
1 c. sour cream
1/2 tsp. garlic salt
1/2 c. chopped onion

Mix with electric mixer until smooth. Pour into greased 2 1/2 quart casserole. Bake at 350 degrees for 45 minutes.