Mashed Potato Casserole

• 1 (3 oz.) pkg. cream cheese, softened
• 1 tsp. garlic salt
• 1/4 tsp. pepper
• 1/2 c. sour cream
• 2 1/2 to 3 lb. baking potatoes
• 2 Tbsp. butter or margarine
• paprika
• parsley sprigs (optional)

1. In a bowl, stir together cream cheese, garlic salt, pepper and sour cream until smooth.
2. Set aside.
3. Prepare and boil quartered potatoes.
4. Drain.
5. Mash potatoes into fine lumps.
6. Add sour cream mixture to potatoes while beating.
7. Spoon potatoes into a well buttered shallow 2-quart casserole dish.
8. Add dot of butter and paprika.
9. Bake, covered in 400u0b0 oven for 25 minutes.
10. Uncover. Bake 10 more minutes until top is golden brown.
11. Garnish with parsley sprigs, if desired.
12. Makes 6 servings.
13. (Can be made day before.
14. Keep refrigerated.
15. Bake 50 minutes if refrigerated.)

cream cheese, garlic salt, pepper, sour cream, baking potatoes, butter, paprika, parsley sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=651886 (may not work)