Sour Cream Mashed Red Potatoes

One of the great things about these creamy, mashed potatoes is that they are even better if you make them a day ahead and and bake them the next day! I like to use the garlic and chive or vegetable garden cream cheese for these.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 10  medium  red potatoes, peeled and quartered
• 1 (8 ounce) package cream cheese, softened
• 1  cup sour cream (8 oz)
• 1⁄4 cup milk
• 2  tablespoons butter, divided
• 1  tablespoon dried parsley flakes
• 1 1⁄4 teaspoons  garlic salt (you can use regular salt if you prefer, but you might want to add less)
• 1⁄4 teaspoon paprika

Directions

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat;cover and cook for 15-20 minutes or until tender. Drain.
2. In a large mixing bowl,mash the potatoes. Add the cream cheese,sour cream, milk, 1 tblspn of the butter, parsley flakes and garlic salt;beat until smooth.
3. Spoon into a greased 2 qt baking dish. Dot with remaining butter;sprinkle with paprika. Bake, uncovered, at 350 for 30-40 minutes or until heated through.