4 lb. potatoes, peeled, quartered
1 pkg. (8 oz.) cream cheese softened
1 c. sour cream
2 tsp. salt
1/4 tsp. pepper
1 clove garlic, crushed
1/4 c. chopped chives
1/2 tsp. paprika
1 tbsp. butter

Cook potatoes in boiling water, salted, in large kettle until tender, about 30 minutes. Drain. Place in large mixer bowl; beat until light. Beat in cream cheese, sour cream, salt, pepper, and garlic at high speed until smooth. Stir in chopped chives. Spoon into lightly greased 10 cup casserole dish; sprinkle with paprika. Dot with butter. Bake at 350 degrees until top is golden, about 30 minutes. Eight to ten servings.