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(Serves 8 to 10)
8 to 10 medium potatoes,
1 (8 oz.) pkg. cream cheese,
1 (8 oz.) carton sour cream
1/2 c. butter or margarine,
1/4 c. chopped chives
1 clove garlic, minced
3 tsp. salt

Cook potatoes in boiling water for 30 minutes or until
tender; drain and mash. Beat cream cheese with electric mixer
until smooth. Add potatoes and remaining ingredients (except
paprika), beat just until combined. Spoon mixture into a
lightly buttered 2 quart casserole. 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.

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