4 large potatoes
2 Tbsp butter
1/4 cup milk
1/2 cup sour cream
1/4 cup cream cheese
1/2 tsp garlic salt
3/4 cup shredded cheddar cheese
salt and pepper
Peel and cut potatoes in quarters. Boil for 20 minutes or until potatoes are tender enough to poke with a fork. Drain off water.
Put potatoes, butter, sour cream, cream cheese and garlic salt in bowl and mash together with hand mixer until creamy. Salt and pepper to taste.
Put potatoes in a 1 quart buttered casserole dish.
Sprinkle cheese on top and bake for 20 minutes at 350 F/180 C
***Note: These can be made up ahead of time and refrigerated. Bake them for 30 minutes at 350 F if they start out cold.