Garlic Mashed Potatoes

Directions

1. Roast the garlic: Preheat the oven to 400°F (204°C) . Cut ¼ inch (0.6 cm) off the top of the garlic, exposing the individual cloves. Peel off as much of the outer papery layer as you can. Place the garlic in a piece of aluminum foil, then drizzle 1 tsp (5 mL) of olive oil over the top of each.  Wrap loosely in the foil. Bake for 40 minutes, or until golden and cloves are soft. Allow time for the garlic to cool before handling. 
2. While the garlic roasts, prep the potatoes: Peel potatoes and chop them into 1-inch (2.5 cm) cubes. Add to a large pot, and fill with water to cover by 1 inch (2.5 cm). Bring to a boil and cook for 20 – 25 minutes or until potatoes are soft to puncture with a fork. Using a strainer, drain the water from the potatoes and return them to the pot. 
3. While the potatoes boil:  In a small saucepan, combine the milk, cheese, cream cheese, salt, and pepper. Heat over medium heat until smooth. Leave on a low heat warming until the potatoes are done.
4. Mash the potatoes using a handheld mixer. Add the milk cheese mixture and squeeze out the roasted garlic into the potatoes. Continue to whip the potatoes until smooth. If desired, add up to an additional ¼ cup (60 mL) of milk for a smoother consistency. Transfer the whipped mashed potatoes to a casserole dish. 
5. Drop pats of the butter evenly over the potatoes and sprinkle the top with paprika—Bake at 350 °F (177°C) for 15 minutes. If you have premade your potatoes and they are cold in the fridge, allow at least 35 minutes to reheat. Butter will be melted and bubbly.  If desired, broil for 1 – 2 minutes at the end to crisp the top. 
6. Top with fresh chopped chives, and serve!