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

Cook potatoes until tender. Drain and mash. Beat cream cheese until smooth. Add other ingredients except paprika; beat until combined. Spoon into lightly buttered casserole dish. Sprinkle with paprika. Cover and refrigerate overnight. (Not always necessary). Remove from refrigerator 15 minutes before baking. Uncover and bake at 350 degrees for 30 minutes or until thoroughly heated. Serves 10.