5 lbs. or 9 lg. Idaho potatoes
1 (8 oz.) cream cheese
1 c. sour cream
Chives
1 tsp. salt
2 tsp. onion salt
1 tsp. pepper
4 tbsp. butter
4 oz. horseradish

Cook peeled potatoes in salted water until tender. Mash until smooth with Mix Master. Add remaining ingredients and beat until light and fluffy. Cool - cover and place in refrigerator. May be used anytime within 2 weeks. Dot with butter and bake at 350 degrees until heated through. Sprinkle paprika on top before serving. Serves 8.