8 to 10 medium-sized potatoes
1 cup sour cream
1 (8 oz.) pkg. cream cheese, softened
4 tbsp. butter
1/3 cup chopped chives
salt and pepper to taste
Boil peeled potatoes until tender. Beat sour cream and cream cheese together; add hot potatoes and
beat until smooth. Add butter and chives and salt and pepper to taste. Pour into a well-greased 2-quart casserole; dot with butter and sprinkle paprika on top. Bake at 350°F for 25 minutes.
Wonderful do-ahead dish!