Ingredients

• no-stick cooking spray
• 7 1/2 cups water
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 teaspoons garlic salt
• 2 teaspoons onion salt
• 2 (8 oz) packages cream cheese, cubed and softened
• 1 (12 oz) can evaporated milk
• 1 (16 oz) container sour cream
• 1 (15.3 oz) package instant mashed potatoes
• paprika
• cooked bacon, chopped
• chopped fresh parsley

Directions

1. Heat oven to 350F, spray a 13×9 inch baking dish with no-stick cooking spray. Heat water, butter, garlic salt and onion salt to boiling in a 6 quart dutch oven or saucepan. Remove from heat. Add cream cheese, evaporated milk and sour cream, stirring until cream cheese is evaporated.

2. Stir in potato flakes, mixing until all ingredients are well combined. Spread mashed potato mixture into prepared pan.

3. Sprinkle with paprika and bake 1 hour or until bubbling around edges and golden brown. Top with chopped bacon and parsley.

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