My family LOVES these potatoes!

SOUR CREAM POTATOES

BEST if made one day early and baked just before serving.

4 cups instant mashed potato buds (same as flakes???)
4 cups hot water
1 cup milk
6 Tbsp. butter
1 1/2 tsp. salt
1 (16 oz) container sour cream
6 ozs. cream cheese, softened
2 Tbsp. butter

Stir potatoes, water, milk, 6 Tbsp. butter, and salt in large microwaveable bowl until moistened. Cover loosely with plastic wrap and microwave for 6-7 minutes on High until bubbly.

Blend with electric mixer until smooth.

Add sour cream and softened cream cheese. Mix until again smooth.

Turn mixture into greased 10-inch casserole dish (2 1/2 quart). Dot with remaining butter and sprinkle with paprika. May be covered and refrigerated at this point.

Bake, uncovered at 350 degrees for 30 minutes.