Place potatoes in a Dutch oven or large kettle;
cover with water and bring to a boil. Reduce heat;
cover and cook for 20-25 minutes or until potatoes
Drain potatoes and place in a bowl; mash. Add sour
cream, cream cheese, 4 tablespoons butter, onion
and salt; stir until smooth and the cream cheese
and butter are melted. Spread in a greased 13-in. x
9-in. baking dish.
Melt the remaining butter; drizzle over the
potatoes. Sprinkle with paprika. Refrigerate or
bake immediately, covered, at 350 degrees for 40
minutes; uncover and bake 20 minutes longer. If
potatoes are made ahead and refrigerated, let
stand at room temperature for 30 minutes before
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