1 pk Cream cheese (3 oz)
1 ts Garlic salt
1/4 ts Pepper
1/2 c  Sour cream
3 lb Potatoes; bakers
2 tb Butter or margarine
Paprika
Parsley

In a bowl, stir together cream cheese, garlic salt, pepper, and sour cream;
set aside. Prepare and boil quartered potatoes; drain. Using an electric
mixer or a potato masher, beat hot potatoes until theyre in fine lumps.
Add sour cream mixture and continue beating until smooth. Spoon potatoes
into a well buttered 2-quart casserole; dot with butter and sprinkle with
paprika. If made ahead, cover and refrigerate until the next day. Bake,
covered, in a 400 deg F oven for 25 minutes (50 minutes if refrigerated);
uncover and bake for 10 minutes more or until top is golden brown. Garnish
with parsley sprigs, if desired. Makes 6 servings.