-
1
Place the potatoes in a large pot of salted water.
-
2
Bring to a boil over high heat, reduce the heat to medium, and simmer until the potatoes are fork tender, about 25 minutes.
-
3
Drain well.
-
4
Cool enough to handle, peel off the skin.
-
5
Cut the peeled potatoes into chunks and place into a ricer or food mill set over the pot, rice or process the potatoes.
-
6
If you don't have either of them, use masher to mash the potatoes chunks in the pot.
-
7
While the potatoes are boiling in the pot, toast the paprika in a small pan over medium heat, stirring constantly, about 3 minutes until very fragrant.
-
8
Place it into a small bowl and set aside.
-
9
Heat the butter and the olive oil in a small saucepan over medium heat until the butter melts and oil is hot.
-
10
Stir in the chopped garlic and lower the heat to medium low or low.
-
11
Cook the garlic, stirring constantly, until the garlic becomes golden and brown, about 12 minutes.
-
12
Remove the pan from the heat and let sit for about 8 minutes to allow the garlic infuse the garlic more and become browner.
-
13
Drain the butter over a small drainer over a measuring cup.
-
14
Reserve the toasted garlic bits.
-
15
Pour the butter and olive oil mixture into the mashed potatoes, and mix well.
-
16
Season with salt, black pepper and toasted paprika to taste.
-
17
Pour in the warm milk, and stir until just combined.
-
18
Sprinkle the toasted garlic bits on top and serve warm.
