Cream Cheese Mashed Potatoes

2 1/2 pounds baking potatoes, peeled and quartered
1/2 (8-ounce) package fat-free cream cheese, softened
3 tablespoons reduced-calorie margarine, softened
1 1/2 teaspoons sugar
1 teaspoon garlic salt
1/2 to 1 teaspoon pepper
Vegetable cooking spray

Cook potatoes in boiling water to cover in a Dutch oven 25 minutes or until tender. Drain.
Beat potatoes, fat-free cream cheese, and next 4 ingredients in a large mixing bowl at medium speed with an electric mixer until fluffy. Spoon potato mixture into a 9-inch square baking dish coated with vegetable cooking spray.
Bake at 325 for 30 minutes or until thoroughly heated.

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