8 or 10 Potatoes, peeled and cut
1 cup Dairy Sour Cream (use Lite version if you prefer)
1 Package (8 oz) cream cheese (use Lite version if you prefer)
1 Tsp Garlic Salt
1 Tsp Onion Salt
Beat Sour Cream and Cream Cheese until blended smooth. Add hot potatoes gradually, beating continuously until light and fluffy.
Season potatoes with garlic and onion salt.
Spoon potatoes into 2 quart casserole dish, dot with butter, sprinkle paprika over the top.
Refrigerate at least 24 hours before baking
Bake at 350 degrees for 45 minutes.
Makes 10 servings