5-6 med. potatoes (2 - 2 1/2 lbs.), peeled and quartered
1/2 c. hot water
2 tbsp. butter
1/4 c. milk
1 (3 oz.) pkg. softened cream cheese
3/4 c. sour cream
1 tbsp. chopped chives (optional)
1/4 tsp. garlic salt (optional)
1 tsp. paprika

Microwave potatoes and water in 2 quart flat casserole, covered for 12-14 minutes at HIGH (100%) or until fork tender, stirring once. Drain.

Mash potatoes with butter using mixer, or a masher. Beat in milk, cream cheese, sour cream, chives and garlic salt. Spread into microwave- safe serving/casserole dish. Cover and refrigerate until serving time. Microwave, covered, 8-10 minutes at medium high (70%) until heated. Garnish with paprika.

Variation: If potatoes seem heavy, add more milk.

Substitute 1/2 cup of half and half for milk, cream cheese and sour cream. Use onion salt in place of garlic salt and chives.

To prepare 12 servings, in microwave, use 2 (2 quart) casseroles and prepare one at a time as directed. Do not double recipe in a larger casserole. It will cook unevenly.