5 lbs. potatoes (8 lg.)
1 (8 oz.) cream cheese
2 tsp. garlic salt
1 c. sour cream
1/2 tsp. pepper
4 tsp. butter
Paprika

Cook potatoes until tender. Drain and mash. Add butter. Beat cream cheese and sour cream until fluffy. Add potatoes gradually to sour cream and cream cheese mixture. Add garlic salt and pepper; mix well. Use 3 quart buttered casserole. You may leave covered in refrigerator up to 2 days before baking. Bring to room temperature before baking. Bake, covered at 400 degrees for 50 to 60 minutes.