8 to 10 med. potatoes
1 (8 oz.) pkg. cream cheese, softened
1 c. sour cream
1 tbsp. chives
1/2 tsp. salt
1 tbsp. parsley
1/2 tsp. garlic salt
1/4 tsp. pepper
1/2 tbsp. instant onion

Peel and boil potatoes; drain. Beat sour cream and cream cheese in mixer until well blended. Add spices and blend well. Add hot potatoes gradually, beating constantly, until light and fluffy. Blend in a little milk if too dry. Pour into greased 2 1/2 quart casserole. Dot with butter and sprinkle with paprika. Cover and refrigerate 1 day or more. Bake at 325 degrees for 1 hour.