Holiday Mashed Potato Recipe

5lb gold potatoes (can use white or russet if necessary)
1c heavy cream, light cream or half-n-half
1pkg 8 oz cream cheese
1 stick of butter, plus 2 tablespoons, divided
1/2t garlic salt or powder
1t onion salt
paprika

Allow dairy products to get to room temperature.

Preheat oven to 350.

Peel and cut potatoes in 1-1.5" chunks.

Boil until soft.

Drain water and return to pot.

Add cream, cream cheese, 1 stick butter, garlic salt (or powder), and onion salt.

Smash potatoes by hand until all ingredients are blended and potatoes are mashed but still a little chunky - do not over mix or whip.

Spoon into glass/ceramic casserole.

You can make this a day ahead and cover/refrigerate; if you do this, stop here and take out 30-60 minutes before baking so it's close to room temperature.

Make dollops of butter by cutting about 2 tablespoons of  butter into 24 pieces and sprinkle over the top of the mashed potatoes.

Sprinkle paprika on top of potatoes.

Bake uncovered 30 minutes.