Mashed Potatoes - Gina Dale

2 1/2 lbs Red Potatoes, cut into quarters
5 oz. Cream Cheese, softened
1/2 cup (heaping) Sour Cream
1/4 cup Butter, softened
2 teaspoon Garlic Salt
1/2 Tablespoon Salt
2 teaspoon Pepper

Place potatoes in a large saucepan. Add water to half the depth of the potatoes. Bring to a boil on high heat.  Cover, and reduce to a simmer until potatoes are easily pierced with a fork and break apart, about 15 minutes. Drain water from potatoes.

While potatoes are cooking mix together in a large bowl cream cheese, sour cream, butter, garlic salt, salt and pepper.

Add drained potatoes to the cream cheese mixture. Mash with a potato masher.

If potatoes are not hot when it is time to serve them transfer them to a 1 1/2 quart baking dish and bake in the oven at 350 for 30 minutes uncovered.