8-10 med. potatoes (peeled)
1 (8 oz.) cream cheese (room temp.)
1 (8 oz.) sour cream
1/2 c. butter, melted
1/4 c. chopped chives (optional)
1 clove garlic (optional)
2 tsp. salt
Paprika

Cook potatoes - drain and mash. Beat cream cheese until smooth. Add potatoes and remaining ingredients, except paprika. Beat until all combined well. Turn it into a 2 quart buttered casserole. Cover and put in refrigerator overnight. Remove from refrigerator 15 minutes before baking. Sprinkle with paprika. Bake 350 degrees for 30 minutes.