10 large potatoes
1 cup sour cream
8 oz cream cheese
1 tsp each garlic and onion salts
1 1/2 tsp minced chives
Boil and mash potatoes. Add sour cream and cream cheese. Add salts and chives, mixing well. Refrigerate in 2 quart casserole for 24 hours. Dot with butter, sprinkle with paprika. Bake at 350°F for 45 minutes.