8 to 9 c peeled potatoes
2 T butter
2 T milk
3/4 tsp salt
1/4 tsp pepper
1 pkg (8 oz) cream cheese, softened
1 carton (8 oz) French onion dip
Place potatoes in large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15 to 20 minutes or until tender. Drain. Mash the potatoes with butter, milk, salt, and pepper, until smooth. Add cream cheese and onion dip…mix well. Spread into a greased 2 1/2 qt baking dish. Sprinkle with paprika. cover and refrigerate for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake uncovered at 350 for 50 to 60 minutes or until potatoes are heated through.