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

Peel potatoes and cook in water until tender, 30 minutes. Drain and mash. Beat cream cheese with electric mixer until smooth. Add potatoes and remaining ingredients. Beat just until combined. Spoon mixture into 2 quart casserole. Sprinkle with paprika. Cover and refrigerate overnight. Remove 15 minutes before baking. Uncover and bake at 350 degrees for 30 minutes.