5 c. Hungry Jack instant potatoes
4 c. water
2 c. milk
1 stick butter
1 1/2 tsp. salt
1 tsp. garlic salt
4 tsp. chives, canned or fresh
1 (8 oz.) pkg. cream cheese
1 c. sour cream
Paprika

Bring milk, water, butter and salt to boil; remove from heat and add potatoes; stir and let set. Add remaining ingredients (except paprika) and beat well. Place in greased 9 x 13 inch casserole. Sprinkle with paprika. Refrigerate overnight. Bake at 350 degrees for 30 minutes.