Potato Casserole

6 or 7 large potatoes
8 ounces cream cheese, softened
1/2 cup melted butter
1/2 cup finely chopped onions
1 clove garlic, minced
1 teaspoon salt
paprika

Preheat oven to 350°.

Peel, wash and slice potatoes. Cook in water in a saucepan until fork tender.

Drain potatoes and beat in soft cream cheese. Add sour cream and butter,

continuing to beat until creamy and smooth. Add onions, garlic and salt and mix well.

Spoon into a buttered 2-quart casserole. Sprinkle with paprika.

Cover and refrigerate overnight. Remove from refrigerator 15 minutes before baking.

Bake uncovered at 350° for 30 minutes.