Ingredients

• 8 - 10 Medium Redskins, peeled and diced
• 8 oz. cream cheese softened
• 8 oz. sour cream
• 1/2C. melted butter/margarine
• 1/4C. chives
• 1 to 2 garlic cloves, minced
• 2 tsp. salt
• 1 tsp pepper

Directions

1. Boil potatoes in salted water until very tender

2. Drain and mash potatoes with potato masher

3. Whip Cream cheese with mixer until smooth

4. Add potatoes and remaining ingredients

5. Should be creamy and slightly loose.

6. Transfer to a 2 quart lightly buttered 2 qt. casserole dish. Cover and refrigerate overnight.

7. Place in 350 oven for 20 minutes covered.

8. Remove covering and bake for another 25-30 minutes

9. Let rest a few minutes before serving

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