In a small sauce pan, melt the stick of butter on low heat and simmer until all of the milk solids rise to the top. Spoon them out and toss. Add in the smashed cloves of garlic and continue to simmer on low heat for 15 minutes. Remove the garlic and toss and keep the butter warm. While you wait, cook the potaotes.
Place your peeled and diced potatoes in a pressure cooker with water covering them over half way. Salt the water and place over high heat. Once the water starts to boil lock on your lid and turn the heat down to low to retain high pressure. Cook for 8-10 minutes and then use quick release.
If you do not have a pressure cooker boil the potatoes in water, fully covering them. Add salt. Bring to a boil and then lower the temp to simmer for 20 minutes or until tender.
Drain your potaotes once tender. You want to make sure to get all the excess mositure drained. For this step I like to leave the collendar in the sink for a few minutes to ensure all excess water is gone. Lastly, use a paper towel to lightly blot the potaoes.
If you have a ricer, push the potatoes through and back into the same pot you cooked them in. If you do not have a ricer be sure to mash them well.
Pour in the melted butter, warm cream and salt. Use a hand mixer and mix on medium speed for about two minutes until fluffy and fully incorporated. Add in the sour cream and mix only into incorporated. DO NOT over mix!
Add in any extra salt if needed and pepper to taste. Place in a serving dish and pour 2 tbsp. melted butter over the top. Lastly, sprinkle paprika lightly over the potatoes and serve!