12 med. potatoes
1 (8 oz.) pkg. cream cheese, softened
1 c. sour cream
2 tsp. salt
1/8 tsp. pepper
1 clove garlic, crushed
1/4 c. chopped chives
1/2 tsp. paprika
Butter

In a large kettle, cook potatoes in salted water for 15 minutes or until tender. Drain. Mash potatoes in large bowl of electric mixer. Add cream cheese, sour cream, salt, pepper and garlic. Beat at high speed until smooth and light. Stir in chives and spoon into lightly greased casserole.

Sprinkle with paprika and dot with butter. Bake at 350 degrees for 30 minutes, or until lightly golden and heated thoroughly. Refrigerate if doing ahead.