Cream Cheese Mashed Potatoes

• 5 pounds baking potatoes
• 2 (3-ounce) packages cream cheese, softened
• 1 (8-ounce) container sour cream
• 1/2 cup butter or margarine, softened
• 1/2 cup milk
• 2 teaspoons onion salt
• Garnish: paprika or chopped fresh parsley

1. Peel potatoes, and cut into 1-inch cubes. Cook in a medium saucepan in boiling water to cover 15 to 20 minutes or until tender; drain and place into a large mixing bowl.
2. Add cream cheese and next 4 ingredients; beat at medium speed with an electric mixer until smooth and fluffy (do not overbeat). Spoon into a lightly greased 13- x 9-inch or 3-quart baking dish.
3. Bake, covered, at 325u0b0 for 50 minutes or until thoroughly heated; garnish, if desired.
4. Note: Unbaked mashed potatoes may be chilled up to 2 days. Let stand at room temperature 30 minutes, and bake as directed.

baking potatoes, cream cheese, sour cream, butter, milk, onion salt, paprika

Taken from www.myrecipes.com/recipe/cream-cheese-mashed-potatoes (may not work)