Categories: Vegetables, Side dish 
      Yield: 6 servings 
  
      1 pk Cream cheese (3 oz) 
      1 t  Garlic salt 
    1/4 t  Pepper 
    1/2 c  Sour cream 
      3 lb Potatoes; bakers 
      2 T  Butter or margarine 
      1 x  Paprika 
      1 x  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're 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.