Mashed Potato Casserole

1 pkg. cream cheese (3 oz)
1 tsp. garlic salt
1/4 tsp.pepper
1/2 c sour cream
3 lb potatoes; bakers
2 tbs. 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 they are 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 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 4 servings.
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