10 large potatoes, peeled and quartered
1 cup (8 oz) sour cream
1 package (8 0z) cream cheese, softened
6 tablespoons margarine, divided
2 Tablespoons dried minced onion
1/2 to 1 teaspoon salt
Place potatoes in a large pot, cover with water, and bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender. Drain and place in a bowl; mash. Add sour cream, cream cheese, 4 tablespoon butter, onion and salt; stir until smooth and the cream cheese and butter are melted. Spread in a greased 9 x 13 inch baking dish. Melt remaining butter, drizzle over potatoes. Sprinkle with paprika. Refrigerate, or bake immediately, covered at 350 degrees for 40 minutes; uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking. 12 servings.