5 lbs. potatoes
2 tsp. salt
2 (3 oz. ea.) pkgs. cream cheese with chives, cubed*
4 tbsp. butter
1/2 tsp. garlic salt
1/4 tsp. pepper
1 3/4 c. heavy cream
2 tbsp. butter
paprika

Cook potatoes until tender. Mash potatoes using hand mixer, add salt, cream cheese and chives, butter, garlic salt and pepper, mix until smooth.

Gradually add heavy cream and mix until smooth. Pour into a greased 3-quart casserole dish. Sprinkle top with butter and paprika.

Cover with foil and refrigerate overnight.

Bake covered for 30 minutes at 325°F. Uncover and bake for an additional 30 minutes at 375°F.

Note: You can use regular cream cheese with fresh chives.