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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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5 pounds, or 9 large Idaho potatoes
1 8 ounce cream cheese
1 cup sour cream
chives
1 teaspoon salt
2 teaspoon onion salt
1 teaspoon pepper
4 tablespoon butter
4 ounces horseradish
Cook peeled potatoes in salted water until tender. Mash until smooth with Mix Master. Add remaining ingredients and beat until light and fluffy. Cool - cover and place in refrigerator. (May be used anytime within 2 weeks.) Dot with butter and bake at 350°F until heated through. Sprinkle paprika on top before serving.