This is a recipe that is always a hit at our Thanksgiving table. I like that it can be made the night before!

1 package (3 oz.) cream cheese, softened.
1 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup sour cream
2 1/2 to 3 pounds baking potatoes
2 tablespoons butter
parsley sprigs (optional)
shredded cheddar cheese, fried onions (optional)

In a bowl, stir together cream cheese, garlic salt, pepper, and sour cream until smooth; set aside. Prepare and boil quartered potatoes (cook 20 minutes in one inch of water). Drain. Using an electric mixer or a potato masher, beat hot potatoes until they’re in fine lumps. Adds sour cream mixture and continue beating until fluffy and smooth. Spoon potatoes into a well-buttered shallow 2-quart casserole; dot with butter and sprinkle with paprika. If made ahead, cover and refrigerate until next day.

Bake, covered, in a 400 degree oven for 23 minutes (50 minutes, if refrigerated); uncover and bake for 10 more minutes or until top is golden brown. Sprinkle with cheese, fried onions, for an extra five minutes of baking. Garnish with parsley sprigs, if desired. Makes 6 servings.

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