Preparation

• Melt 1 stick of butter on low heat in a small saucepan. Keep warm until white milk solids rise to the top, then remove them. Add smashed garlic and cook on low to infuse for 15 minutes. REMOVE GARLIC CLOVES AND DISCARD, keep butter warm.
• Add potatoes to a medium pot, fill with water covering all potatoes, and season water liberally with salt. Bring to a boil, then simmer until fork-tender, about 20 minutes.
• Drain potatoes thoroughly to get rid of all excess moisture. Blot them with a dry paper towel.
• Pass the hot potatoes through a ricer back into the pot.
• Pour in warm melted butter, salt, and warm cream. Use a hand mixer on medium speed until whipped, about 2-3 minutes. Do not overmix. Add sour cream and mix on the lowest setting until smooth, about another minute. Season to taste with salt and pepper.
• Transfer to a serving dish. Melt remaining two tablespoons of butter and pour over potatoes. Sprinkle with paprika and chopped parsley.