8 large russet potatoes
1 8-oz package cream cheese, at room temperature one 16-oz container sour cream
1/4 (1/2 stick) plus 2 Tbsp butter, softened and cut into pieces
1/3 cup chives, chopped
1 clove garlic, minced salt and pepper to taste mild paprika to taste
Grease a large casserole or baking dish and set aside. Peel the potatoes, the cut them into cubes and place in a large pot with enough water to cover. Bring to a boil, reduce the heat to moderate, cover and cook until the potatoes are very tender, about 20 minutes. Drain in a large colander. Preheat the oven to
350 degrees. In a large mixing bowl, beat together the cream cheese and the sour cream with an electric mixer until well blended. Add the drained potatoes and beat until the mixture is smooth. Add 1/4 cup of the butter, the chives and garlic. Season with the salt and pepper and beat until blended. Scrape the mixture into the casserole, dot the top with the remaining butter, sprinkle paprika over the top and bake until crusty, about 25 minutes.