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1
In 6-quart saucepan or Dutch oven, place potatoes. Add enough water to cover potatoes; heat to boiling over high heat. Reduce heat to medium; cook uncovered 15 to 18 minutes or until tender.
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2
Meanwhile, in large bowl, beat cream cheese, blue cheese, Cheddar cheese and Parmesan cheese with electric mixer on low speed until smooth. Beat in yogurt and garlic salt.
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3
Heat oven to 350°F. Drain potatoes. Mash in saucepan with potato masher or electric mixer on low speed.
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4
Stir cheese mixture into mashed potatoes until well blended. If potatoes are too stiff, stir in milk, 1 tablespoon at a time, until desired consistency. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
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5
Bake uncovered 35 to 40 minutes or until hot and top is lightly browned. Sprinkle with paprika and chives.
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