Boil 8 to 10 potatoes in salt water and drain. Mash and add 3/4 stick butter and small amount of milk. Add:

8 oz. pkg. Philadelphia cream cheese
1 c. sour cream
1 tsp. garlic salt

Mix well. Put in 2 quart greased casserole, dot with butter. Sprinkle with paprika. Refrigerate at least 24 hours. May keep 3 or 4 days. Let stand 3 or 4 hours at room temperature. Bake 30 minutes at 350 degrees.