Vegetables: Mashed Potatoes 05 by Recipe Cottage

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	Mashed Potatoes 05

		Mashed Potatoes 5 pounds medium-sized potatoes 8-ounce container whipped cream cheese with chives 1 teaspoon garlic salt freshly ground black pepper 6 tablespoons margarine or butter 2 cups heavy cream or milk 1/4 cup sliced almonds (optional) paprika About 1-1/2 hours before serving, peel potatoes and cut each into quarters. In a 5-quart saucepot over high heat, heat potatoes, 1 teaspoon salt, and enough water to cover to boiling. Reduce heat to low. Cover and simmer 20 minutes or until potatoes are tender. Drain well. Preheat oven to 375 F. Puree potatoes through a Foley food mill. In a large bowl, combine potatoes, cream cheese, garlic salt, pepper, 4 tablespoons of margarine or butter, and 1 teaspoon salt. With potato masher or mixer blen until smooth. Gradually add heavy cream, mixing well after each addition. Grease 13" x 9" glass baking dish or shallow 3-quart casserole. Spoon potatoes into baking dish. Dot potatoes with 2 tablespoons margarine or butter. Sprinkle with sliced almonds and a generous amount of paprika. Bake 30 minutes or until top is golden. Makes 12 servings