Ingredients
| 8 | medium potatoes (8-10) |
| 8 | ounces cream cheese |
| 1 | cup dairy sour cream |
| milk, if needed | |
| garlic salt | |
| chives | |
| butter | |
| paprika |
Instructions
Peel potatoes and cook until tender, drain. Beat softened cream cheese and sour cream at medium speed until well blended. Add hot potatoes gradually, beating constantly until light and fluffy. If too stiff, thin with milk. Season to taste with garlic salt. Add chives to your preference. Spoon into a buttered 2-quart casserole. Brush with softened butter and sprinkle with paprika. Brown at 350 degrees F for about 30 minutes. Serves 8. May be refrigerated overnight and then baked for 1 to 1½ hours.
