8-10 white potatoes, peeled and quartered
8 oz. cream cheese, softened
1 c. sour cream
1/2 c. chopped green onion
1/2 c. chopped (fine) celery
1/4 c. chopped (fine) green pepper
1/4 c. melted butter
1 tbsp. parsley flakes
1/4 tsp. garlic powder
1/2 tsp. salt and pepper
1/2 tsp. paprika
2 tbsp. butter

Cook potatoes in boiling water until tender, drain. Return to low heat, shaking until dry. In large bowl, cream with an electric mixer, cream cheese and sour cream. Add hot potatoes, one at a time. Beat until fluffy and light. On low speed, add all chopped ingredients. Add 1/4 cup melted butter and spices. Spoon into 9x13 pan. Sprinkle with paprika, dot with butter. Bake at 375 degrees for 25 minutes. Can be made ahead and kept in refrigerator overnight. Serves 10-12.