8 to 10 med. size potatoes
1 (8 oz.) pkg. cream cheese
1 carton sour cream
4 tbsp. butter
1/3 c. chopped chives
Paprika to taste
Salt & pepper to taste

Boil peeled potatoes until tender. Beat sour cream and cream cheese together; add hot potatoes and beat until smooth. Add butter, chives, salt and pepper to taste. Pour into a well-greased 2 quart casserole. Dot with butter and sprinkle paprika on top. Bake at 350 degrees for 25 minutes. Great do-ahead dish!