#1540 - Cream Cheese Mashed Potatoes

(by Shirley McNevich)

8 to 10 red potatoes (washed, peeled and cut into quarters)
1 tsp. salt
1 - 8oz. Philadelphia cream cheese (softened and cubed)
1 cup Breakstone's sour cream
2 TBSP softened butter
1/4 tsp. (or more) garlic salt
paprika

In a pot add quartered potatoes and cover with water--add the salt, turn heat to medium, bring to a boil and cook until potatoes are tender. Drain the potatoes. In a large bowl add drained potatoes--mash them with a potato masher. In a bowl add sour cream, cubed cream cheese, butter and garlic salt--stir until mixed. Add cream cheese mixture to the mashed potatoes--stir until well mixed. Spray a 2 qt. casserole dish with Pam. Spread the potato mixture evenly into the greased casserole dish. Sprinkle paprika over the top of the potatoes (to your taste). Bake uncovered at 350 degrees until top of the potatoes are slightly browned (about 20-30 minutes).