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

Cook potatoes in boiling water for about 30 minutes or until tender. Drain potatoes and mash. Beat cream cheese with an electric mixer until smooth. Add potatoes and remaining ingredients; beat until combined. Spoon mixture into a lightly buttered 2 quart casserole; sprinkle with paprika. Cover and refrigerate overnight. Remove from refrigerator 15 minutes before baking. Uncover and bake at 350 degrees for 30 minutes or until thoroughly heated. Makes 8 servings.