Mashed Potato Casserole

4 1/2 pounds russet potatoes
8 ounces cream cheese, at room temperature
1 cup sour cream, at room temperature
2 teaspoons garlic salt
1/2 teaspoon ground black pepper
1/4 cup butter, cut in pieces
paprika for garnish (optional)
Peel potatoes and boil in a 5 quart sauce pan until fork tender. Drain potatoes and mash well. In a large bowl, beat cream cheese and sour cream until smooth with an electric mixer. Gradually add potatoes, beating until smooth. Beat in garlic salt and pepper. Put mixture into a buttered, shallow casserole. Dot with butter and sprinkle lightly with paprika (if desired). Cover. At this point, potatoes can be refrigerated for up to three days. Bring to room temperature before baking. Bake in a preheated 400 degree oven until heated through, about 30-45 minutes.

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This is what I'm making ahead of time, for Thanksgiving dinner. Thanks to "Pinch My Salt", for this recipe. It is eerily similar to my Potatoes Romanoff recipe I made last night. But, this is waaaay better, with the cream cheese in it. Yummy!!!