Total Calories: 349
In a large saucepan over medium heat, cover and cook potatoes in boiling salted water for 30 minutes or until tender. Drain and return saucepan to low heat, shaking pan to dry potatoes. Remove from heat cover and keep hot.
Preheat oven to 375°.
Meanwhile, in a medium saucepan over medium heat, saute green onions, celery, green pepper and parsley in 1/4 cup butter or margarine for 5 to 8 minutes or until tender set aside.
In a large mixer bowl at medium speed, beat cream cheese and sour cream until blended and fluffy. Add hot potatoes, one at a time, and continue beating until all potatoes are added. Increase speed to high and beat until smooth and fluffy. At low speed, beat in sauteed vegetables, salt, garlic powder and pepper. Spoon into an ungreased 2 1/2 -quart deep baking dish. Sprinkle with paprika and dot with 2 tablespoons butter or margarine.
Bake for 25 minutes or until heated through and top is lightly browned.
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