Mashed Potato Casserole
8 large baking potatoes (4.5 – 5 lbs)
8 oz cream cheese
1 cup sour cream
2 tsp garlic salt
½ teaspoon pepper
4 tablespoon butter
Paprika (opt.)
Peel 8 large baking potatoes (4 1/2 to 5 lbs) and cook them in a 5 qt. pan with water until potatoes are tender - about 40 minutes. Drain - then mash well. With an electric mixer, beat together 8 oz room temperature cream cheese and 1 cup sour cream; gradually beat into mashed potatoes until smooth. Beat in 2 tsp. garlic salt and 1/2 tsp. pepper. Turn mixture into a buttered, shallow 3-4 quart casserole. Dot with 4 Tablespoons butter or margarine; sprinkle lightly with paprika. Cover and chill up to 3 days. To reheat, bring to room temperature. Cover and bake in a 400 degree oven for 50 to 60 minutes, or until hot throughout. Serves 12-15
