8-10 med. potatoes, peeled, cut up
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) carton sour cream
1/2 c. butter, melted
1/4 c. chopped chives
1 clove garlic, minced
2 tsp. salt
Paprika

Cook potatoes in boiling water about 30 minutes or until tender. Drain and mash. Beat cream cheese with electric mixer until smooth. Add potatoes and remaining ingredients except paprika; beat just until combined.

Spoon mixture into lightly buttered 2-quart casserole; sprinkle with paprika. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Bake uncovered at 350 degrees for 30-40 minutes. Insert knife into the center to make sure it is heated through.