8-10 med. potatoes
8 oz. pkg. cream cheese
8 oz. sour cream
1/2 c. butter
1/4 c. chives, chopped
1 1/2 tsp. salt

Cook potatoes until tender - drain and mash. Beat 8 ounce package cream cheese until smooth. Add potatoes, sour cream, 1/2 cup butter (melted), 1/4 cup chives and salt - blend together. Spoon into casserole dish. Cover and refrigerate overnight. Remove 15 minutes before baking. Bake at 350 degrees for 30 minutes or until heated through.