3 large russet potatoes, peeled and cubed in 1"With all the cloves peeled, simmer at the lowest flame possible submerged in olive oil in a small saucepan until soft. Whatever oil you don't use is perfect for pasta later. You want to cook them until they are golden and squishy.
1 T butter
1/2 - 1 1/2 C milk
1 head of garlic, cloves removed
salt & pepper to taste
Boil the potatoes in enough water just to cover until you can pierce them with a fork. In a large bowl, and with a hand held mixer, blend the potatoes, 1/2 C milk, garlic, garlic oil and butter. Keep adding the milk until desire texture. More milk will produce fluffier mashed potatoes. Season with parsley, salt and pepper.
Spread into a baking dish and sprinkle paprika on top and bake at hi broil until browned. When serving, sprinkle a little more parsley on top for garnish.