6-8 med. potatoes, peeled
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) container sour cream
1/2 c. butter, melted
1/4 c. chopped chives
2 tsp. salt
Paprika

Cook potatoes until tender, drain and mash. Beat cream cheese with electric mixer until smooth. Add potatoes and remaining ingredients except paprika. Beat until combined. Spoon mixture into lightly buttered 2 quart casserole. Sprinkle with paprika. Cover, refrigerate overnight. Remove from refrigerator 15 minutes before baking. Uncover. Bake at 350 degrees for 30 minutes or until thoroughly heated.