1 1/4 c. milk
1 (8 oz.) pkg. cream cheese, softened
1 tbsp. snipped chives
1/2 tsp. instant minced onion
1/4 tsp. salt
4 c. cubed cooked potato (4 medium potatoes)

In medium saucepan, over low heat, blend milk into cream cheese. If necessary, beat smooth with rotary beater. Stir in chives, onion and salt. Add cubed potato; stir carefully to coat. Turn potato-cheese mixture into 1 1/2-quart casserole; sprinkle with paprika.

Bake in moderate oven at 350°F for 30 minutes. Or, cook in saucepan over low heat until heated through.