2 1/2 lb. potatoes
1 (3 oz.) cream cheese with chives, cubed
2 tsp. butter
1/2 tsp. seasoned salt
1/4 tsp. pepper
1 c. light cream

Cook potatoes with salt until tender (about 30 minutes). Mash potatoes and then add cream cheese and butter, seasoned salt and pepper. Mix until smooth. Turn mixture into greased baking dish. Refrigerate and cover with tin foil.

Dot potatoes with 1 1/2 tablespoons butter and paprika. Bake in 325 degree oven for 1/2 to 3/4 of an hour. Serves 6 to 8.