4 lb. potatoes (12 med.)
1 pkg. (8 oz.) cream cheese, softened
1 c. dairy sour cream
2 tsp. salt
1/8 tsp. pepper
1 clove garlic, crushed
1/4 c. chopped chives
1/2 tsp. paprika
1 tbsp. butter

1. Cook potatoes in boiling salted water in a large kettle, 15 minutes, or until tender; drain.

2. Mash potatoes in large bowl of electric mixer; add cream cheese, sour cream, salt, pepper and garlic. Beat at high speed until smooth and light. Stir in chopped chives. Spoon into a lightly greased 10 cup baking dish; sprinkle with paprika and dot with butter.

3. Bake in moderate oven (350 degrees) for 30 minutes, or until lightly golden and heated through.