8 to 10 med. potatoes, peeled
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) carton sour cream
1/2 c. butter
1/4 c. chopped chives
1 clove garlic, minced
2 tsp. salt
Paprika

Cook potatoes in boiling water until tender. Drain and mash. Bat cream cheese with mixer until smooth; add potatoes and remaining ingredients except paprika. Beat until combined.

Spoon into lightly buttered 2 quart casserole. Sprinkle with paprika. Cover and refrigerate overnight.

Remove from refrigerator 15 minutes before baking. Uncover and bake a t 350 degrees for 30 minutes or until thoroughly heated.