Ingredients
4 pounds medium potatoes (about 12), peeled and quartered1 package (8 ounces) cream cheese, softened1/3 cup sour cream1/3 cup butter, softened1-1/4 teaspoons salt1 teaspoon paprika1/2 teaspoon pepper1/4 cup minced fresh chives, optional2 tablespoons 2% milk
Preparation
Place potatoes in a large saucepan; add water to cover and bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain.
In a large bowl, beat cream cheese and sour cream until smooth. Add potatoes; beat until light and fluffy. Beat in butter, seasonings and, if desired, chives. Transfer to a greased 2-1/2-qt. microwave-safe dish. Refrigerate, covered, overnight.
Remove from refrigerator 30 minutes before heating. Microwave, uncovered, on high 10 minutes, stirring once. Stir in milk. Microwave until heated through, about 5 minutes.
