You can barely tell is cream cheese.

Ingredients

5 lbs. potatoes, peeled and quartered – about 8-10 medium sized
¼ cup oleo
1-¼ cups milk
1 tub (8oz.) whipped cream cheese
1 t. garlic salt
Pepper

Directions

Cook potatoes until fork tender. Drain

In mixer – Blend potatoes, oleo, milk, cream cheese, garlic salt and pepper. When blended mix on medium/high speed until smooth.

Heat oven to 350. Spray baking dish (3 qt. casserole or 9x13 baking dish) with Pam.

Put potatoes in baking dish. Bake uncovered for approximately 30 minutes.

This recipe can be done ahead of time. Potato casserole can be kept for 2 days before baking. Take casserole out of fridge about 1 hour ahead of time. Then bake as directed above.

Heat in oven for this recipe can be adjusted if baking with a roast at 325. Add about 10 minutes to baking time.