How to make it

  • Cook potatoes in boiling salted water until tender.
  • Drain and return pan to low heat shaking to dry potatoes.
  • In large bowl of electric mixer cream together cheese and sour cream.
  • Add hot potatoes one at a time to cream mixture and continue beating until light and fluffy.
  • On low speed add scallions, celery, green pepper, parsley, butter, garlic powder, salt and pepper.
  • Spoon into a 3 quart baking dish then sprinkle with paprika and dot with 2 tablespoons butter.
  • Bake at 375 for 25 minutes.

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