From Paulette Vickery's Recipe Collection

Creamy Mashed Potatoes

vegetables

5 lb red potatoes,
1 pkg cream cheese with chives 8oz
1 teaspoon garlic salt
1/4 teaspoon pepper
1 each stick butter
2 cup whipping cream
1/4 teaspoon paprika

Preheat oven to 375 degrees. Peel potatoes and cut into quarters. In 5 quart sauce pot over high heat, heat potatoes, 1 teaspoon salt, and enough water to cover, to boiling. Reduce heat to low. Cover and simmer 20 minutes or until potatoes are tender. Drain well. In large bowl combine potatoes, cream cheese, garlic salt, pepper, 6 tablespoons butter, and 1 teaspoon salt. Using electric mixer, mash potatoes until smooth. Gradually add whipping cream, mixing well after each addition. Grease 13-9 inch baking dish or 3 quart shallow casserole. Spoon potatoes into baking dish. Dot potatoes with 2 tablespoons butter. Sprinkle with paprika. Bake 30 minutes or until top is golden.

Yield: 12 servings




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