1 (8 oz.) carton prepared
French onion dip
8 to 10 potatoes
1/2 c. water
1 (8 oz.) pkg. cream cheese
1 1/2 tsp. salt
1/8 tsp. pepper
Peel potatoes; cut in quarters and cook in microwave
oven in 4-quart casserole for 20 minutes; drain. Beat together
cream cheese and onion dip until well blended. Stir in hot
potatoes, one at a time, until light and fluffy. Stir in salt,
pepper and garlic salt. Spoon into 2-quart casserole; dot with
butter. Place in microwave for 10 minutes with cover on. Stir
halfway through cooking time; sprinkle with paprika.
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