Potatoes, Janet’s  Serves 8

Cook potatoes in salted water 20-30 min, till tender. Rice, then mash till smooth. Add cream cheese, .5 c butter, garlic salt, pepper and salt to taste. Mix. Gradually add heavy cream. Turn into buttered baking dish. Bake at once or cover with foil and refrigerate over night. Dot top w remaining .25 c butter and sprinkle w paprika. Bake at 325 for 30 min. Increase heat to 375 and bake another 30 min. (Note: potatoes may be baked at 425, individually wrapped in foil and pricked, 1-1.25 hours, then peeled while still hot)

Potato 5lb, pared
Cream Cheese 6oz, w chives
Butter 0.75c
Garlic 3 cloves, roasted
Heavy Cream 2c
Paprika