10 large potatoes, peeled and quartered
1 c. (8 oz.) sour cream
1 (8 oz.) pkg. cream cheese, softened
6 tsp. butter, divided
2 tsp. dried minced onion
1/2 to 1 tsp. salt
paprika

Place potatoes in Dutch oven or large kettle; cover with water and bring to a boil. Reduce heat; cover and cook for 20 to 25 minutes or until potatoes are tender. Drain and place in a bowl. Mash potatoes. Add sour cream, cream cheese, 4 tablespoons butter, onion and salt. Stir until smooth and the cream cheese and butter have melted. Spread in a greased 13 x 9 x 2-inch baking dish. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Refrigerate or bake immediately, covered, at 350°F for 40 minutes; uncover and bake 20 minutes longer.

If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking.