8 med. potatoes
1 (8 oz.) cream cheese
1 (8 oz.) sour cream
1 tsp. garlic powder or garlic salt
1 tsp. onion powder
2 tbsp. butter
1 tsp. paprika
1 c. grated Cheddar cheese

Pare and cook potatoes in salted water until tender (30 to 35 minutes). Drain, mash and beat in cream cheese and sour cream until light and fluffy. Beat in seasoning. Place in greased 2 quart casserole. Dot with butter and sprinkle with paprika and cheese. Bake at 350 degrees for 1 hour, or less.