A delightful twist on classic mashed potatoes, featuring a creamy texture and a crispy baked topping.
Wash and quarter the potatoes, leaving the skin on.
Leaving the skin on adds texture and nutrients to the dish.
Place the potatoes in a large pot of salted water and bring to a boil.
Ensure the water covers the potatoes completely for even cooking.
Add the roasted garlic cloves to the pot and continue boiling until the potatoes are tender.
Roasting the garlic beforehand enhances its sweetness and flavor.
Drain the potatoes and garlic, then return them to the pot.
Allow the potatoes to steam dry for a minute to remove excess moisture.
Mash the potatoes and garlic together with sour cream, cream cheese, and butter until smooth.
Avoid over-mashing to prevent a gluey texture.
Transfer the mashed mixture to an oven-safe casserole dish and spread evenly.
Level the surface with a spatula for even browning.
Sprinkle the top with fresh chives and smoked paprika.
The garnish adds color and a hint of spice to the dish.
Bake in a preheated oven at 325°F for 15 minutes or until the top is golden brown.
For a quicker option, broil for a few minutes instead of baking.
Serve warm and enjoy your creamy garlic mashed potatoes.
Pair with your favorite main course for a complete meal.
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