Ready Ahead Potatoes
4 pounds potatoes (12 medium)
1 (8 oz.) package cream cheese,
1 cup dairy sour cream
2 teaspoons salt
1/8 teaspoon pepper
1 clove garlic, crushed
¼ cup chopped chives (may use pink and green salad onions)
½ teaspoon paprika
1 tablespoon butter
Cook potatoes in boiling, salted water until tender. Mash potatoes with electric mixer. Add cream cheese, sour cream, salt, pepper, and garlic. Beat at high speed until smooth and light.
Stir in chopped chives. Spoon into a lightly greased 10-cup baking dish, sprinkle with paprika.
Dot with butter. Bake at 350º for 30 minutes until golden and heated through.