24 Jun

10 medium red potatoes, peeled and quartered

1 package (8 oz) cream cheese, cubed

1 cup (8 oz) sour cream

1/4 cup milk

2 T butter, divided

1 tablespoon dried parsley flakes

1-1/4 t. garlic salt

1/4 t. paprika

Place potatoes in a large saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 15-20 minutes or until tender.  Drain.  In a large mixing bowl, mash the potatoes.  Add the cream cheese, sour cream, milk, 1 T butter, parsley, and garlic salt; beat until smooth.  Spoon into a greased 2-qt baking dish.  Dot with remaining butter; sprinkle with paprika.  Bake, uncovered, at 350 for 30-40 minutes or until heated through.  Yields 6-8 servings.


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