10large Russet or Yukon Gold potatoes(peeled, washed & cut in half)
garlic salt,to taste
1tablespoonbutter,chopped into small pieces
chopped chives and paprika for garnish,optional
Boil the potatoes in a large pot of water until tender. Drain, transfer to a large bowl and mash. Add all of the other ingredients and beat with an electric mixer until fluffy. Transfer the potatoes to a large, buttered casserole dish. Top with dots of butter, chopped chives and paprika.
Preheat the oven to 350 degrees F. Bake the potatoes for 15 minutes, or until they begin to brown on top.
*Make ahead instructions: Prepare the recipe and place in a dish with garnishes on top. Cover with plastic wrap and refrigerate until ready to heat. Let sit at room temperature for at least an hour before baking. Remove plastic wrap, and bake as directed.
*If you're lacking oven space, warm these up in a crockpot instead.
*It's' perfectly ok to lighten this recipe up a bit by using low fat sour cream and cream cheese.