1.   Place potatoes in large saucepan; add enough water to cover.

      Bring to a boil over high heat. Reduce heat to low; cover and

      simmer 20 minutes, or until potatoes are tender. Drain. Return

      to saucepan.

2.   Add milk, cream cheese spread and butter to potatoes mash

      with hand masher or electric mixer on medium speed until

      creamy. Stir in garlic salt and pepper. Spoon into 13×9-inch

      casserole dish. Cover and refrigerate up to 24 hours.

3.   Remove potatoes from refrigerator 3-1/4 hours before serving

      time. Spray slow cooker with cooking spray. Place potatoes in

      slow cooker. Cover and heat on low setting 3 hours

      stirring twice. Potatoes can be held an additional 30 minutes.

4.   Note: Substitute 1 package (8 ounces) cream cheese,

      softened, for cream cheese spread.