Mashed Potato Casserole

1 pkg. (3 oz) cream cheese, softened
1/4 tsp pepper
2.5 to 3 lbs baking potatoes
paprika
1 tsp. garlic salt
1/2 c. sour cream
2 Tbs butter or margarine
Parsley sprigs (optional)

In a bowl; stir together cream cheese, garlic salt, pepper, and sour cream until smooth. Set aside. Prepare and boil quartered potatoes; drain. Using an electric mixer or potato masher, beat hot potatoes until they're in fine lumps. Add sour cream mixture and continue beating until fluffy and smooth. Spoon potatoes into a well-buttered shallow 2 qt. casserole; dot with butter and sprinkle with paprika. If made ahead, cover and refrigerate until next day. Bake uncovered in a 400 degree oven for 25 minutes. (50 minutes if refrigerated); uncover and back for 10 more minutes or until top is golden brown. Garnish with parsley sprigs, if desired. Serves 6.

1 pkg. (3 oz) cream cheese, softened
1/4 tsp pepper
2.5 to 3 lbs baking potatoes
paprika
1 tsp. garlic salt
1/2 c. sour cream
2 Tbs butter or margarine
Parsley sprigs (optional)

In a bowl; stir together cream cheese, garlic salt, pepper, and sour cream until smooth. Set aside. Prepare and boil quartered potatoes; drain. Using an electric mixer or potato masher, beat hot potatoes until they're in fine lumps. Add sour cream mixture and continue beating until fluffy and smooth. Spoon potatoes into a well-buttered shallow 2 qt. casserole; dot with butter and sprinkle with paprika. If made ahead, cover and refrigerate until next day. Bake uncovered in a 400 degree oven for 25 minutes. (50 minutes if refrigerated); uncover and back for 10 more minutes or until top is golden brown. Garnish with parsley sprigs, if desired. Serves 6.