4 lbs. (12 med.) potatoes
8 oz. cream cheese
1 c. sour cream
2 tsp. salt
1/8 tsp. pepper
1 clove garlic, crushed
1/4 c. chopped chives
1 tbsp. butter

Cook potatoes in boiling salted water for 15 minutes or until tender; drain. Mash potatoes in mixer and add cream cheese, sour cream, salt, pepper and garlic. Beat at high speed until smooth and light. Stir in chives. Spoon into lightly greased 10-cup baking dish. Sprinkle with paprika and dot with butter. Bake at 350 degrees for 30 minutes.