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4 lb. potatoes, peeled and
1 (8 oz.) cream cheese,
1 c. sour cream
2 tsp. salt
1/8 tsp. pepper
1 clove garlic, crushed
1/4 c. chopped chives
1/2 tsp. paprika
3 Tbsp. butter

Cook potatoes in water until tender. Drain; place in
large mixer bowl. Mash; add cream cheese, sour cream, salt,
pepper and garlic at high speed until smooth. Stir in chopped
chives. Spoon into greased 10-cup casserole. Sprinkle with
paprika. Dot with butter. Bake at 350 degrees for 30 minutes. If
casserole has been refrigerated, add 15 minutes to the baking

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