Tastiest Mashed Potatoes

TASTIEST MASHED POTATOES
3 lbs. russet potatoes, peeled and cut into 1” chunks
Kosher salt
10 garlic cloves, peeled and cut in half
1 stick butter, sliced into tablespoons, plus more to butter baking dish
8 oz. pkg. cream cheese, cubed, room temp
1 c. sour cream, room temp
Up to 2/3 c. milk, room temp
Salt/pepper to taste
Paprika, garnish

1. Preheat oven 350.
2. Place potatoes in large pot and cover with 2 inches cold water.
3. Add ¼ c. kosher salt and the garlic cloves to pot.
4. Bring to boil over high heat.
5. Reduce heat and cook, partially covered, until potatoes are very tender.
6. Drain thoroughly, add back to pot and cook over medium heat until potatoes look floury.
7. Remove from heat and break up using a mixer.
8. Gradually add 6 T. butter, one tablespoon at a time, then the cream cheese, then sour cream. Mix until thoroughly combined.
9. Beat in milk, a few tablespoons at a time, until potatoes are light and fluffy. Mixture may not need all of the milk. Season to taste.
10. Generously butter 9×13” baking dish.
11. Spoon potatoes int and smooth the top.
12. Sprinkle with paprika and dot with remaining 2 T. butter.
13. Bake until heated through and top is lightly golden, about 25-30 minutes.
    *If not planning on serving with gravy, you can stir in chopped green onions or chives, grated cheese, bacon bits and other favorite toppings.