8-10 medium potatoes
1 (8 oz.) pkg. cream cheese, softened
1 c. sour cream
1 tbsp. onion, finely chipped
1 tsp. mayonnaise
dash of garlic powder
salt and pepper to taste
1/4 c. parmesan cheese, grated
2 tbsp. butter
paprika

Peel potatoes. Boil until tender, drain. Beat softened cream cheese and sour cream at medium speed until well blended. Add hot potatoes gradually, beating constantly. Add onion, mayonnaise, garlic powder, salt and pepper, still beating until potatoes are light and fluffy. Put into a 2 quart casserole, sprinkle on parmesan cheese, dot with butter and sprinkle lightly with paprika.

Bake at 325°F for 25-30 minutes.

Makes 6 servings.