• 3 lbs potatoes (about 4 large)
  • 1/2 teaspoon salt
  • 2 tablespoons butter or 2 tablespoons margarine
  • 2 (3 ounce) packages cream cheese, softened
  • 2/3 cup sour cream
  • 1/4 cup milk
  • 3/4 teaspoon salt
  • 1 tablespoon butter or 1 tablespoon margarine, melted
  • 1/2 teaspoon paprika
  • 1 Place potatoes in a saucepan; add water to cover and 1/2 teaspoon salt.
  • 2 Bring to a boil; cover, reduce heat to medium and simmer for 25 minutes or until pototoes are tender.
  • 3 Drain.
  • 4 Peel potatoes; place in a large mixing bowl, and mash with a potato masher.
  • 5 Add 2 tablespoons butter, cream cheese, sour cream, milk and 3/4 teaspoon salt.
  • 6 Mix until all ingredients are blended.
  • 7 Spoon mixture into a lightly greased 12X8X2-inch baking dish.
  • 8 Brush top of mixture with melted butter; sprinkle with paprika.
  • 9 Bake immediately, or cover and refrigerate.
  • 10 If refrigerated, let stand at room temperature for 30 minutes before baking.
  • 11 Bake at 350F, uncovered for 30 minutes or until hot.