7 1/2 cups water
12 Tbsp (1 1/2 sticks) butter
2 tsp garlic salt
2 tsp onion salt
2 (8 oz) pkgs of cream cheese (cubed and softened)
1 (12 oz) can Evaporated Milk
16 oz sour cream
1 (15.3 oz) pkg Instant Mashed Potatoes (9 cups)
Cooked bacon (chopped)
Chopped fresh parsley or chives
Heat oven to 350. Spray a 13 x 9" baking dish with nonstick cooking spray. Heat water, butter, garlic salt and onion salt to boiling in a 6-quart Dutch oven or saucepan. Remove from heat. Add cream cheese, evaporated milk and sour cream, stirring until cream cheese is dissolved.
Stir in potato flakes, mixing until all ingredients are well combined. Spread mashed potato mixture into prepared pan.
Sprinkle with paprika and bake 1 hour or until bubbling around edges and golden brown. Top with chopped bacon and parsley or chives, if desired.
My variation: Replace the water and instant mashed potatoes with the following. Peel and chop about 15 average size potatoes. Boil in salted water until tender. Mash. Add the ingredients as listed through the sour cream. Mix well and place in prepared pan. Sprinkle with Paprika and bake 1 hour. I will definitely top with bacon and chives.