8 to 10 med. potatoes, peeled & diced
1 (8 oz.) pkg. cream cheese, softened
1/4 c. chives, chopped
1/8 tsp. pepper
1/2 c. butter, softened
Salt, if desired
1 (8 oz.) carton sour cream

Cook potatoes in boiling water until tender. Drain potatoes and mash. Beat in cream cheese until smooth, add remaining ingredients and beat again until smooth and fluffy. Pile into a buttered dish (2 quart). Cover and refrigerate overnight, if you wish. Bake, covered, 30 minutes at 350 degrees. Remove cover and top with 1/4 cup buttered bread crumbs. Return to oven for another 30 minutes. Yield 8 to 10 servings.