3 lg. potatoes (about 2 lb.), peeled and cubed
1 (8 oz.) carton commercial green onion dip
1 (3 oz.) pkg. cream cheese, softened
1/4 c. butter, melted
2 to 4 tbsp. milk
1/2 tsp. garlic salt
Paprika (optional)

Cook potatoes in boiling water to cover 15 minutes or until tender. Drain and mash. Add green onion dip and next 4 ingredients, beating at medium speed of an electric mixer until smooth. Spoon potato mixture into a lightly greased 1 1/2 quart baking dish; sprinkle with paprika, if desired. Bake at 350 degrees for 30 minutes.

Makes 6 servings.

Mix onion, egg, oil, vinegar, salt, sugar and parsley. When blended, pour over potatoes. You may chill or serve immediately.

NOTE: This can be made ahead of time. If salad becomes dry, may add more vinegar and oil.