medium potatoes, peeled and quartered
package cream cheese, softened
cup sour cream
T butter, softened
cup minced chives, optional
Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. In a large bowl, beat cream cheese and sour cream until smooth. Add potatoes; beat until light and fluffy. Beat in the butter, salt, paprika, pepper and chives if desired. Spoon into a greased 2-1/2-qt. microwave-safe dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Microwave, uncovered, on high for 10 minutes, stirring once. Stir in milk. Microwave 5 minutes longer or until heated through.