8-10 med. potatoes, peeled
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) carton sour cream
1/2 c. butter
1/4 c. chopped chives
1 clove garlic, minced
2 tsp. salt
Paprika

Cook potatoes until tender; drain and mash with hand mixer. Beat cream cheese with electric mixer until smooth. Add potatoes and remaining ingredients (except paprika) beat just until combined. Spoon mixture into a lightly buttered 2 quart casserole. Sprinkle with paprika. Cover and refrigerate overnight. Remove from refrigerator 15 minutes before baking. Uncover and bake at 350 degrees until thoroughly heated through (approximately 30-45 minutes). Yield 8-10 servings.