8-10 med. potatoes
8 oz. cream cheese
8 oz. sour cream
1/2 c. melted butter
1/4 c. chopped chives (optional)
1 clove garlic or 1/4 tsp. garlic juice
2 tsp. salt
Paprika

Peel potatoes and cook in water 30 minutes. Drain and mash. Beat cream cheese until soft. Add to potatoes, along with remaining ingredients. Spoon into buttered 2-quart casserole. Sprinkle with paprika. Cover and refrigerate overnight. Remove from refrigerator 15 minutes before baking. Bake 30 minutes at 350 degrees or until heated through. (I use the chopped garlic in oil. Add more than 1 clove for garlic lovers.)