• 10 large potatoes, quartered
• 8 ounces sour cream
• 1 (8-ounce) package cream cheese, softened
• 6 tablespoons butter or margarine, divided
• 2 tablespoons dried minced onion
• 1/2 to 1 teaspoon salt
• paprika

Directions

1. Place potatoes in a large kettle or Dutch oven.  Cover with water and bring to a boil.
2. Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender.  Drain and place in a bowl; mash.
3. Add sour cream, cream cheese, 4 tablespoons butter, onion, and salt; stir until smooth and the cream cheese and butter are melted.
4. Spread in a greased 9×13 inch baking dish.
5. Melt remaining 2 tablespoons butter; drizzle over potatoes. Sprinkle with paprika.
6. Refrigerate or bake immediately, covered, at 350 F for 40 minutes; uncover and bake 20 minutes longer, or until done.
7. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking.
8. Serve immediately.