Mashed Potato Casserole

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.