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

Cook potatoes. Drain and mash. In small bowl, beat cheese with sour cream until fluffy. Gradually beat in potatoes until smooth. Add garlic salt and pepper. Turn into buttered 3-4 quart casserole. Dot with butter and paprika. Can be refrigerated up to 3 days. Bring to room temperature and bake, uncovered, at 400 degrees for 50 to 60 minutes.