5 lbs. (about 8 lg.) russet potatoes, peeled
1 lg. pkg. (8 oz.) cream cheese, softened
1/2 pt. (1 c.) sour cream
2 tsp. garlic salt
1/2 tsp. pepper
4 tbsp. butter
Paprika

Boil potatoes until tender (about 40 minutes). Drain. Mash.

In small bowl, beat cream cheese with sour cream until fluffy; gradually beat into mashed potatoes until mixture is smooth. Add garlic salt and pepper. Turn into a buttered shallow 3 to 4 quart casserole or baking dish. Dot with butter and sprinkle with paprika. (At this point, you may cover and refrigerate up to 3 days; bring to room temperature before baking.)

Bake, covered, in a 400 degree oven for 50 to 60 minutes or until heated through. Makes about 12 servings.