5 lbs. potatoes
2 tsp. salt
1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, cut into small pieces
2 tbsp. chives, chopped
1/8 tsp. pepper
1 1/2 c. milk
Paprika

Up to 2 days ahead, peel and quarter potatoes. In sauce pot, cover potatoes with water and add salt; bring to boiling. Simmer for 25 minutes or until tender. Drain potatoes. Mash potatoes until smooth. Beat in butter, cream cheese, chives and pepper. Gradually beat in milk. Add salt to taste. Spoon potatoes into large casserole. Cover and refrigerate. Preheat oven to 350 degrees. Bake potatoes, uncovered, for 1 hour and 15 minutes or until heated through. Sprinkle with paprika and dot with butter. Makes 12 servings.