8 to 10 medium size potatoes
1 (8 oz.) pkg. cream cheese
1 (8 oz.) carton dairy sour cream
4 tbsp. (1/2 stick) butter
1/3 cup chopped chives
salt and pepper, to taste

Boil peeled potatoes until tender. Beat the sour cream and cheese together. Add hot potatoes; beat until almost smooth. Add butter, chives and salt and pepper to taste. Pour into a well-greased 2-quart casserole. Dot with butter; sprinkle paprika on top.

Bake at 350°F for 25 minutes.

Serves 8 to 10.