Creamy Whipped Potatoes

Peel potatoes; cut each into quarters. In 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 degrees F. In large bowl, combine potatoes, cream cheese, garlic salt, pepper, 4 tablespoons margarine or butter (1/2 stick), and 1 teaspoon salt. With potato masher, mash until smooth. Gradually add heavy cream, mixing well after each addition. Grease 13" by 9" glass baking dish or shallow 3-quart casserole. Spoon potatoes into baking dish.

Dot potatoes with 2 tablespoons margarine or butter (1/4 stick); sprinkle with sliced almonds and paprika. Bake 30 minutes or until top is golden.

Tips & Techniques To prepare this dish a day ahead, Margaret covers and refrigerates it after step 2. An hour before serving, she puts the potatoes in the oven and heats them for 30 minutes at 325 degrees F., and for another 30 minutes at 375 degrees F. They make a scrumptious holiday side dish for a roast or turkey!