8 to 10 potatoes
1 (8 oz.) pkg. cream cheese
1 c. sour cream, not light
Paprika
Chives
Garlic salt or 1 sm. garlic clove
butter

Cook potatoes and drain. Beat sour cream and cream cheese until blended. Add hot potatoes gradually, beating until light and fluffy. If too stiff, add a little milk. Season to taste with garlic salt and plain salt. Add chives.

Spoon potatoes into a greased 2-quart casserole and dot with butter; sprinkle with paprika and brown. This can be refrigerated several days in advance, then put in a 350 degree oven and bake 1 hour. If not refrigerated, 30 minutes is long enough.