5 pounds IdahoÂ® Potatoes, peeled and quartered
1/2 pint sour cream
1 8-ounce package cream cheese
1/4 teaspoon pepper
1/8 teaspoon garlic salt
1 teaspoon salt (or to taste)
1/4 teaspoon onion salt
2 tablespoons butter
In salted water, boil potatoes for 15 to 20 minutes or until potatoes are tender when pierced with a fork. Drain.
Mash until smooth.
Add next seven ingredients, beat until light and fluffy.
Place potatoes in greased 2-qt. casserole and bake at 350ÂºF for 30 minutes.
Sprinkle with paprika and run briefly under broiler.
Notes: This dish may be refrigerated for two weeks or frozen.
Serving Ideas: For an autumn touch to your Thanksgiving buffet, heap potatoes into a hollow pumpkin or squash shell.