8 to 10 potatoes
1/2 c. water
1 (8 oz.) pkg. cream cheese
1 (8 oz.) carton prepared French onion dip
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. garlic salt
butter
Paprika

Peel potatoes. Cook in microwave with water in 4 quart casserole 20 minutes. Drain. Beat together cream cheese and onion dip until well blended. Stir in hot potatoes, on at a time, beating until light and fluffy. Stir in salt, pepper and garlic salt. Spoon into 2 quart casserole. Dot with butter, cook 10 minutes covered. Stir halfway through baking time. Sprinkle with paprika. Serves 8.