1 pk Cream cheese (3 oz)

      1 t  Garlic salt

    1/4 t  Pepper

    1/2 c  Sour cream

      3 lb Potatoes; bakers

      2 T  Butter or margarine

      1 x  Paprika

      1 x  Parsley

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