3 lg. baking potatoes (about 1 1/2 lbs.)
1/4 c. milk
2 tbsp. butter, softened
1/4 c. sour cream
1 pkg. (3 oz.) cream cheese with chives at room temperature
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. minced fresh chives (optional)

Peel potatoes, cut into 1/4 inch squares. Place in 2 quart saucepan, add water to cover. Boil 15 minutes or until tender. Drain potatoes, mash with fork or masher, adding milk to moisten. Mix in butter, sour cream, cream cheese until well blended. Season with salt, pepper and sprinkle with chives. Serves 4 (240 calories per serving). There are never any leftovers!