Preheat oven to 350 degrees F (175 degrees C).

Peel and cube the potatoes.

Place potatoes in a large pot and cover with water.

Bring to a boil, then reduce heat and simmer until tender, about 20 minutes.

Drain the potatoes well.

In a large bowl, combine the hot potatoes, cream cheese, sour cream, butter, and salt.

Mash until creamy and smooth.

Spoon the potato mixture into a 2-quart casserole dish.

Sprinkle the top with chopped fresh chives and paprika.

Bake in the preheated oven until bubbling and heated through, about 30 minutes.

Let stand for a few minutes before serving.