10 med. potatoes, peeled & quartered
1 (8 oz.) carton sour cream
1/4 c. + 2 tbsp. milk
2 tbsp. chopped chives
2 tsp. salt
1/4 tsp. white pepper
Dash of both onion & garlic powder
2 tbsp. butter, melted
2 tbsp. sliced almonds

Cook potatoes in boiling water until tender. Drain and mash. Add sour cream, milk, chives and seasonings. Beat at medium speed with electric mixer until smooth. Spoon mixture into a greased 2 quart casserole. Drizzle butter over, sprinkle with almonds. Bake at 400 degrees for 15 minutes. Place under broiler just long enough to brown. 8 to 10 servings.