Place peeled & quartered 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 are tender.
2. Drain potatoes and place in a bowl; mash. Add sour cream, cream cheese, 4 tablespoons butter, onion powder and salt; stir until smooth and the cream cheese and butter are melted. Spread in a buttered 13-in. x 9-in. x 2-in. baking dish.
3. Melt the remaining butter; drizzle over the potatoes. Sprinkle with paprika. Refrigerate or bake immediately, covered, at 350 degrees F 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 baking
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