6-8 potatoes, peeled
3/4 cup sour cream
6 oz. cream cheese
1 1/2 tsp. garlic salt*
1-2 TBS chopped, dried chives (You can use fresh, but dried is so much faster.)
butter
paprika
milk (optional)
Boil potatoes. Drain. Add cream cheese, sour cream, garlic salt, and chives to potatoes and mash. Milk or additional sour cream can be added to achieve desired consistency. Place in buttered casserole dish. Top with bits of butter-I use a stick of butter and grate a little over the top. Sprinkle with paprika and bake 20-30 minutes at 350 degrees. I often make ahead and instead of baking, place in a buttered crockpot on low or warm until ready to serve. No last minute preparation.
*See Information On Ingredients & Methods in sidebar.
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