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Submitted by: Tracy Ruiz from Las Vegas, NV
Originally shared on the web 12/28/2010

12 russet potatoes, peeled, cubed and cooked
8-oz. pkg. cream cheese, softened
8-oz. container sour cream
1 t. onion powder
Optional: small amount milk or whipping cream
1/4 to 1/2 c. butter, melted
paprika to taste

Place warm potatoes in a large bowl; add cream cheese, sour cream and onion powder. Mash until fluffy, adding a small amount of cream or milk if desired. Spread in a greased 13"x9" baking pan. At this point, the potatoes can be baked immediately or covered and refrigerated or frozen for later. At baking time, drizzle with melted butter and sprinkle with a little paprika. Bake, uncovered, for one hour, until heated through and golden. Makes 10 to 12 servings.