8-10 med. potatoes, peeled
1 (8 oz.) Philadelphia cream cheese, softened
1 (8 oz.) sour cream
1/2 c. butter, melted
1/4 c. chopped chives (less if desired)
1/4 tsp. garlic salt
2 tsp. salt

Cook, drain and mash potatoes. Beat cream cheese until soft. Add potatoes and other ingredients. Spoon lightly into greased 2 quart casserole. Sprinkle with paprika. Cover and refrigerate. Set out of refrigerator about 15 minutes - room temperature. Bake at 350 degrees for 30 minutes. Serves 8-10.