Ingredients
- 5 pounds russet potatoes, peeled
- 1 8-ounce package cream cheese, softened
- 1 cup sour cream
- 2 teaspoons garlic salt
- 1/2 teaspoon pepper
- 4 tablespoons butter
- Paprika
- ***You could probably also incorporate grated cheese into this...an idea I had, but haven't done it. Same with shrimp or crabmeat***
Directions
- Pour water into about a 5-quart kettle to the depth of about 1 inch.
- Add potatoes, cover, and bring to a boil over high heat.
- Reduce heat to medium and cook until the potatoes are tender when pierced (okay, stabbed with a fork!) It'll take about 40 minutes.
- Drain.
- Mash well.
- In a small bow, beat cream cheese with sour cream until fluffy.
- Gradually beat into mashed potatoes until the mixture is smooth.
- Add garlic salt and pepper. Mix well.
- Turn into a buttered shallow 3-4 quart baking or casserole dish.
- Dot with butter and sprinkle with paprika.
- (At this stage, you can cover it and refrigerate for up to 3 days,but bring it to room temperature before baking.)
- Bake, covered, in a 400 degree oven for 50-60 minutes or until heated through.