5 lb. all-purpose potatoes
16 oz. sour cream
8 oz. cream cheese
Parmesan cheese, grated
Paprika
1/4 c. chives, chopped
salt and pepper to taste

Peel potatoes and cut into quarters. Cover with water and bring to a boil. Boil for 20 minutes or until tender. Drain potatoes and mash with sour cream, cream cheese and chives. Grease large casserole dish, add potato mixture and sprinkle with grated cheese and paprika.

Bake at 350°F for 35-40 minutes. Can be frozen before baking for up to 3 months.