Creamy Mashed Potatoes

2 lbs. Idaho Russet potatoes
2 lbs. Red Skinned potatoes
1- 8 oz. cream cheese
1 cup sour cream
1/4 cup butter
1/2 tsp. salt
1/2 tsp. pepper
2 cloves garlic crushed or 1 tsp garlic powder
1/4 cup chopped fresh chives or 2 Tbsp. dried chives

Peel Russet potatoes and all the eyes off of the red potatoes.
Cut in half or quarters and boil in water until tender with fork.
Mash together with hand mixer and add all other ingredients.
Blend together well. Spoon into a lightly greased baking dish and cover with a lid or foil.
Bake at 350 for 30-45 minutes or until hot in the center.
(If you refrigerate them before baking, you will need to bake them for the longer time.)