Instructions: In a bowl, stir together cream cheese, garlic salt, pepper, and sour cream until smooth; set aside. Peel and quarter potatoes; boil in salted water until tender. Drain.

Using an electric mixer or a potato masher, beat hot potatoes until theyre in fine lumps. Add sour cream mixture and continue beating until fluffy and smooth. Spoon potatoes into a well-buttered shallow 2-quart casserole dish; dot with butter and sprinkle with paprika.

Bake, covered, at 400F degrees for 25 minutes; uncover and bake for 10 more minutes or until top is golden brown.

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