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

Cook potatoes in boiling water for 15 minutes or until tender. Drain and mash. Add green onion dip, cream cheese, butter, milk, and garlic salt, beating at medium speed until smooth. Fold in pimentos. 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.