Submitted by: Kate Beaulieu, Hampden5 lbs potatoes 6 oz cream cheese (2 packs) 8 oz sour cream 1 Tbls minced garlic 2 Tbls butter paprika Boil potatoes until soft for mashing (or mixing with a blender for smoother potatoes) If using red potatoes, leave skin on after cleaning. Drain. Mix in cream cheese, sour cream & garlic. If it needs more “liquid” add small amounts of milk until desired consistancy. If storing (up to 3 days), put in 8X11 baking dish, cover & refrigerate. When ready to bake. Preheat oven to 325. Dot potatoes with butter and sprinkle with paprika. Bake for 50 minutes.It can be adjusted (temp & time) to accommodate other baking with other items. If not using gravy, top with bacon pieces, tomatoes & cheese and put under broiler until bubbly.