Add potatoes to a medium pan and fill with water, cover all the potatoes. Season with salt and bring to a boil. Reduce to a simmer until potatoes are fork-tender, about 15 minutes.

Melt butter on low heat in a different saucepan. Add smashed garlic and cook on low to infuse the garlic, about 10-15 minutes. Remove garlic.

Drain potatoes, making sure to get rid of any excess moisture. Put the pot back on switched off stove and mash the potatoes. Pour in melted butter, salt, pepper and heavy cream and mash until smooth.

Using a hand held mixer, beat the potatoes on high until all ingredients are incorporated and potatoes are smooth and fluffy.

Transfer to a serving dish. Sprinkle with paprika and chopped parsley.