#2395 - Sour Cream Potato Bake

(by Shirley McNevich)

5 or 6 large red potatoes
1 tsp. salt
1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. Breakstone's sour cream
1/4 cup milk
2 TBSP softened butter
1 TBSP parsley flakes
1 tsp. garlic salt
paprika for sprinkling

Peel potatoes, cut them into smaller chunks, cover them with water and add the salt--cook over medium heat until tender, then drain. In a large bowl add drained potato pieces--mash with a potato masher. Open the sour cream--add parsley flaked and garlic salt--stir until mixed. Add the softened cream cheese, milk, 1 TBSP butter and the sour cream mixture to the potatoes--mash with a potato masher until well mixed. Scoop the whole mixture into a greased 2 quart casserole dish. Dot the other 1 TBSP of butter over the top. Sprinkle paprika all over the top. Bake at 350 degrees for 40 minutes or until hot. If you wish, remove from oven 10 minutes before finished baking and sprinkle your choice of shredded cheese over the top. Return to oven and bake until cheese melts.