4 lb. potatoes (12 med.)
1 (8 oz.) cream cheese, softened
1 c. sour cream
2 tsp. salt
1/8 tsp. pepper
1 clove crushed garlic
1/4 c. chopped chives
1/2 tsp. paprika
1 tbsp. butter

Cook potatoes in boiling salted water until tender; drain. Mash potatoes in large bowl, add cream cheese, sour cream, salt, pepper and garlic. Beat until smooth and light. Stir in chives. Spoon into greased 10-cup baking dish. Sprinkle with paprika and dot with butter. Bake in 350 degree oven for 30 minutes or until golden and heated through.