Cook potatoes in boiling water about 30 minutes or until tender. Drain potatoes and mash. Beat the cream cheese with an electric mixer until smooth. Add potatoes and remaining ingredients except the paprika, beat just until combined. Spoon the mixture into a lightly buttered 2-quart casserole, sprinkle with paprika. Cover and refrigerate overnight. Remove from refrigerator 15 minutes before baking. Uncover and bake at 350° for 30 minutes or until thoroughly heated through. Serves 8 to 10.
Contributed by: Pat Twill, Watchung, NJ