Instructions: Butter 6- to 8-cup ovenproof dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes. Drain potatoes; return to same pot.

Add cream cheese and mash well. Mix in sour cream and milk, then chives. Season potatoes with salt and pepper. Spoon potatoes into prepared dish; dot with chilled butter. (Can be made 2 hours ahead; let stand at room temperature.)

Preheat oven to 375 degrees. Bake potatoes until heated through and beginning to brown on top, about 30 minutes.

This recipe yields 6 servings.

Comments: "I spend as much time as I can cooking," writes Brigette Lyons of Allendale, New Jersey, "and Im equally comfortable feeding two or two hundred. I thoroughly enjoy giving sit-down meals, including an annual Christmas luncheon I do for about twenty guests. I just like to cook, period. Cooking for two hundred may be different from making weeknight dinners for myself and my husband, John, but organization is the key to both. I try to keep things on hand that are simple and easy to prepare."

These rich and creamy mashed potatoes (thanks to sour cream and cream cheese) can be prepared ahead of time.

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