8-10 med. baking potatoes, peeled
1 (8 oz.) pkg. cream cheese
1 (8 oz.) carton sour cream
1/2 c. melted butter
1/4 c. chopped chives
1 cr. garlic wedge
1/2 tsp. paprika

Cook potatoes until tender, drain and mash. Beat cream cheese until smooth, add potatoes and remaining ingredients except paprika. Spoon into buttered 2 quart dish, sprinkle with paprika, cover and refrigerate overnight. Remove from refrigerator 15 minutes before baking. Uncover and bake at 350 degrees for 30 minutes or until thoroughly heated. 8 to 10 servings.