Mashed Potato Casserole
In a bowl, stir together cream cheese, garlic salt, pepper & sour cream; set aside.
- 3 ounces - Cream cheese
- 1 teaspoon - Garlic salt
- ¼ teaspoon - Pepper
- ½ cup - Sour cream
- 3 pounds - Potatoes
- 2 tablespoons - Butter or margarine
Prepare & boil quartered potatoes; drain.
Using an electric mixer or a potato masher, beat hot potatoes until they're in fine lumps.
Add sour cream mixture & continue beating until smooth.
Spoon potatoes into a well buttered 2-quart casserole; dot with butter & sprinkle with paprika.
If made ahead, cover and refrigerate until the next day.
Bake, covered, in a 400° oven for 25 minutes (50 minutes if refrigerated).
Uncover & bake for 10 minutes more or until top is golden brown.
Garnish with parsley sprigs, if desired.