Directions:

Boil peeled potatoes until tender. Beat sour cream and cream cheese together. Add hot potatoes and beat until smooth. Add butter, chives, salt and pepper to taste. Place in greased two quart casserole. Dot with butter and sprinkle paprika on top.

Refrigerate for later or bake at 350 degrees for 25 minutes.

NOTE:

If made ahead and refrigerated, you can heat in crock-pot at low setting and cook potatoes for about 2-3 hours or let stand at room temperature for about 30 minutes then bake in oven 25 minutes or until hot.