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2-1/2
lb.
baking potatoes (about 7), peeled, quartered
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4
cloves
garlic, minced
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1
tub
(8 oz.)
PHILADELPHIA Cream Cheese Spread
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1
Tbsp.
butter or margarine
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1
tsp.
salt
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COOK potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender; drain.
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MASH potatoes until smooth.
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STIR in remaining ingredients until well blended.
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