5 pounds baking potatoes, peeled and cut into cubes
1 small onion, minced
1 tablespoon, plus 1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 to 1 cup half and half
1 8-ounce package low fat cream cheese, softened
1/2 cup butter or margarine, softened
1 tablespoon melted butter or margarine
Cook potatoes and onion until fork tender in boiling water to which 1 tablespoon of the salt has been added. Drain well. In a large mixing bowl, beat the cream cheese and butter together with an electric mixer. Beat in hot, drained potatoes, onion, and half-and-half until mixture is slightly lumpy. Season to taste with the remaining salt and the pepper. Pour into a 3 quart buttered casserole dish. Brush top with 1 tablespoon of melted butter and sprinkle with the paprika.
Refrigerate to bake the next day or bake immediately in a preheated 350 degrees oven for 30 to 40 minutes until heated through. Do not cover casserole. Top will puff when done. Reheat in microwave. Recipe serves 8.