Mashed Potato Bake

• 5 cups water
• 4 cups frozen hash brown potatoes
• One 7.6-ounce package Betty Crocker Butter and Herb Mashed Potatoes mix
• 1/2 cup (1 stick) butter
• 4 ounces cream cheese
• 1 cup Monterey Jack cheese
• 1/2 cup sour cream
• 1/2 teaspoon garlic salt
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups canned french-fried onion rings

1. Preheat the oven to 350 degrees.
2. Bring the water to a boil, add the hash browns, and cook for 5 minutes; drain.
3. Prepare the mashed-potato mix according to package directions.
4. Soften the butter and cream cheese together in the microwave.
5. In a large bowl, mix together the hash browns, mashed potatoes, butter and cream cheese, Jack cheese, sour cream, garlic salt, salt, and pepper.
6. Place in a greased 2-quart casserole.
7. Bake for 25 to 35 minutes, or until golden on top.
8. Sprinkle the onion rings over the casserole and bake for about 5 to 8 minutes longer, or until onions are golden brown.

water, frozen hash brown potatoes, butter, butter, cream cheese, cheese, sour cream, garlic salt, salt, pepper, onion

Taken from www.epicurious.com/recipes/food/views/mashed-potato-bake-385007 (may not work)