Preheat your oven to 350°F.
Wash, peel and cut potatoes.
4 lbs. Yukon Gold potatoes
Place the potatoes into a medium to large pot and fill with cold water to just above the potatoes. Cook on medium to high heat until the water boils, then reduce to low to medium heat and cover. Cook potatoes until tender, about 20 minutes. They are done when you can easily slice through a potato with a fork or knife. Once done, remove from heat and drain.
4 lbs. Yukon Gold potatoes
Mash the potatoes with an electric mixer or potato masher until the potatoes are smooth. Add in the cream cheese, sour cream, salt, pepper, and chives. Mix with your electric mixer on low speed until all ingredients are combined.
8 ounces cream cheese, 1 cup sour cream, 1 teaspoon salt, ½ teaspoon pepper, ¼ cup fresh chives
Spoon potatoes into a buttered baking dish and spread out evenly. Sprinkle the paprika and dot with butter.
1-2 tablespoons butter, ½ teaspoon paprika
Cover and bake at 350°F for 30 minutes.
Serve immediately. Garnish with chives, optional.
additional chives