10 med. potatoes
2 (3 oz.) pkg. cream cheese, room temperature
1 c. sour cream or plain yogurt
1/4 tbsp. ground pepper
2 tbsp. butter
1 tbsp. minced chives, optional
Grated cheese or paprika

Peel and boil potatoes for 20-25 minutes, drain well. Mash until smooth. Mis cream cheese with sour cream or yogurt, salt, chives and pepper. Adjust seasonings to taste.

Place in 2 quart casserole dish; cool; and cover. Tastes best if refrigerated 12-24 hours before baking. This will keep up to 2 weeks. At serving time, dot with butter, sprinkle with grated cheese or paprika. Bake uncovered 30-45 minutes at 350 degrees.