Ingredients

5 pounds potatoes, peeled and quartered
1 egg
1/2 teaspoon garlic powder
3 tablespoons butter or margarine, melted
1 teaspoon salt
1 8-ounce package cream cheese
1/4 cup almonds, sliced (optional)
Paprika for color

Place potatoes in a saucepan and cover with water. Bring to boil. Gently cook until tender; drain. In a large bowl, combine potatoes, cream cheese, egg, garlic powder and salt. Mash well; spoon potatoes into nonstick 9-by-13-inch baking pan. Drizzle with butter; sprinkle with almonds and paprika. Label and freeze.

Directions

To prepare: Thaw completely in refrigerator. Bake at 375 degrees for 30-40 minutes until potatoes are golden brown.