Start by peeling and chopping your potatoes into evenly sized chunks. This ensures they cook at the same rate. Place the chunks into a large pot and cover them with cold water. Adding a pinch of salt to the water will season the potatoes while they cook.

Bring the pot to a rolling boil. Let the potatoes cook for about 15-20 minutes, or until they're fork-tender. You can easily check this by piercing a chunk with a fork. If it goes in smoothly, you’re ready for the next step.

Once your potatoes are cooked, drain them in a colander. This is a crucial step! Allow them to sit for a few minutes to dry out. Excess moisture can make the final dish gluey, and nobody wants that!

In the meantime, let’s roast the garlic to deepen its flavor. In a small pan, melt a tablespoon of butter and add the minced garlic. Sauté the garlic over low heat for around 3-5 minutes, until it’s soft and fragrant. Be careful, too much heat will burn it and create bitterness.

Return the drained potatoes to the pot and add the roasted garlic. Grab a potato masher and start mashing. For an ultra-creamy consistency, consider using a ricer instead!

Next, pour in the heavy cream and add the unsalted butter. Keep mashing until the mixture is smooth and velvety. Don’t forget to scrape the sides of the pot to incorporate every bit of goodness!

Now it’s time to season. Add in the smoked paprika, sea salt, and freshly ground black pepper. Taste and adjust as needed. If you want more garlic flavor, feel free to sneak in an extra clove or two.

Transfer your garlic mashed potatoes into a serving bowl. You can swirl the top with a spoon for a pretty presentation. Serve them warm alongside your favorite entrée. Enjoy the rave reviews!