8 to 10 med. potatoes
8 oz. cream cheese, softened
8 oz. sour cream
1/2 c. butter, melted
2 tsp. salt
1 clove garlic, chopped
1/4 c. chopped chives

Peel, cut and boil potatoes until tender, mash with electric mixer. Beat in cream cheese, sour cream, butter, salt and garlic. Stir in chives by hand. Place in oblong Pyrex baking dish and refrigerate overnight or for several hours. Bake at 350 degrees uncovered for 30 minutes or until heated through.