8-10 boiled potatoes
1 (8 oz.) pkg. cream cheese (softened)
1 c. sour cream
1 tbsp. butter
1/8 tsp. paprika
2 tbsp. chives

Cook and drain potatoes. Beat sour cream and cream cheese and chives until blended. Add hot potatoes one at a time until light and fluffy (add a little milk if stiff). Put in casserole dish. Season to taste with salt. Sprinkle with paprika. Bake uncovered for 30 minutes at 350 degrees. Bake 60 minutes if it has been refrigerated.

Can be made ahead and even frozen. Use fat free sour cream and cream cheese to lower fats.