Prep Time: 20 minutes

Cook Time: 1 hour

Cooking Spray6 cups water12 tablespoons unsalted butter2 teaspoons garlic salt2 teaspoons onion salt2 (8-ounce) packages cream cheese, cubed and softened2 cups milk1 (16-ounce) container sour creamPaprika1 (15.3-ounce) package instant mashed potatoes, flakes (9 cups)Cooked bacon, chopped (optional)Chopped fresh parsley (optional)Heat oven to 350 degrees. Spray 13x9-inch oven safe casserole with no-stick cooking spray; set aside. Heat water, butter, garlic salt and onion salt to boiling in a 6-quart Dutch oven. Remove from heat. Add cream cheese, 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 bacon and parsley, if desired. Makes 24 servings.Tip: Before adding paprika and baking, potato mixture can be covered and stored in the refrigerator for up to 48 hours. Sprinkle with paprika and bake as directed above.