5 pounds Idaho® 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

  1. In salted water, boil potatoes for 15 to 20 minutes or until potatoes are tender when pierced with a fork. Drain.

  2. Mash until smooth.

  3. Add next seven ingredients, beat until light and fluffy.

  4. Place potatoes in greased 2-qt. casserole and bake at 350ºF for 30 minutes.

  5. 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.