"One of the great things about these creamy potatoes is they turn out even better if you make them a couple days ahead and bake them on the day you serve them till they're golden brown on top. —Krista Smith Kliebensteain, Broomfield, Colorado..."
INGREDIENTS
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10 medium red potatoes, peeled and quartered
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1 package (8 ounces) cream cheese, cubed
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1 cup (8 ounces) sour cream
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1/4 cup 2% milk
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2 tablespoons butter, divided
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1 tablespoon dried parsley flakes
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1-1/4 teaspoons garlic salt
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1/4 teaspoon paprika