6 to 8 med. potatoes, peeled
Salt & pepper to taste
1/2 c. milk
1/2 c. butter

Cook potatoes in boiling water until tender. Drain and shake over very low heat to dry. Remove pan from heat. Slowly add milk and butter, mash with potato masher or electric mixer using lowest speed until they are light and fluffy. Add salt and pepper, if desired. Keep warm.

CHEESE TOPPING:

8 oz. cream cheese, softened
1 tbsp. chives
1 1/2 tsp. lemon juice
1/3 c. milk
1/2 tsp. garlic salt

Whip cream cheese and milk until fluffy. Add snipped chives, lemon juice and garlic salt and blend well. Pour over whipped potatoes just before serving.