5 lbs. potatoes, peeled & boiled
1 (8 oz.) pkg. cream cheese
1 c. half & half cream (no substituted)
1/4 stick butter
1 tsp. salt
1 tsp. onion salt
1 tsp. seasoning salt (Lawry's)
1/4 tsp. pepper

Boil and drain potatoes. Mix cream and cheese together in a mixing bowl. Add butter. Add drained potatoes and mix; add seasonings and beat. When smooth, put into large greased casserole. Dot with butter and sprinkle with paprika. Refrigerate overnight and bake the next day. Bake 45 minutes at 325 or 350 degrees. If not refrigerated, bake less time and cover while baking.