8 to 10 med. potatoes
8 oz. pkg. cream cheese
1 c. sour cream
1/2 tsp. garlic powder

Cook potatoes and drain. Beat softened cheese and sour cream together. Add to hot potatoes, beating constantly until fluffy. If too stiff, add a little milk. Add seasoning. Spoon into oiled 2 quart casserole. Dot with butter. Serve now or refrigerate. Put in oven until heated through or microwave until hot. Good as fresh mashed potatoes.