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Ruth's Potato Casserole
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| 8-10 med | potatoes |
| 8 oz | cream cheese, (softened) |
| 8 oz | sour cream |
| 1/2 C | melted butter |
| 1 clove | minced garlic |
| 2 tsp | salt |
| paprika | |
| 1/4 C | chives, (chopped dry) |
Boil potatoes & mash, beat cream cheese until smooth and then add potatoes, butter, and all else until combined (except paprika). Spoon mix into lightly buttered 2 qt cassserole and sprinkle with paprika. Regrigerate overnight. Remove from refrig 15 min before baking. Uncover and bake at 350 for 30 min or until thoroughly heated.
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