Mashed Potato Casserole 2

1. In a bowl, stir together cream cheese, garlic salt, pepper, and sour cream; set aside.
2. Prepare and boil quartered potatoes; drain.
3. Using an electric mixer or a potato masher, beat hot potatoes until they're in fine lumps.
4. Add sour cream mixture and continue beating until smooth.
5. Spoon potatoes into a well buttered 2-quart casserole; dot with butter and sprinkle with paprika.
6. If made ahead, cover and refrigerate until the next day. Bakei, covered, in a 400 deg F oven for 25 minutes (50 minutes if refrigerated); uncover and bake for 10 minutes more or until top is golden brown.
7. Garnishi with parsley sprigs, if desired.
8. Makes 6 servings.