To keep the potatoes from getting brown as you peel them, have a bowl of ice water on hand to hold them as you collect them before boiling. (Or you can put the peeled potatoes in a bowl of cold water in the refrigerator for several hours before continuing.)
Instructions
Preheat oven to 400 degrees.
Boil a large pot of water and throw in the peeled potatoes which have been cut into large chunks; boil for about 20 minutes or until potatoes are soft but not mushy. Drain.
Immediately add the stick of butter and let it melt into the hot potatoes.
Then add sour cream, cream cheese, half and half, salt, pepper, garlic powder and chives.
Mix well to get out any lumps (we used a hand mixer or immersion blender).
Coat the inside of a 9 x 12 casserole dish with cooking spray.
Put the potato mixture into the casserole dish; sprinkle paprika on top, then dot with remaining butter. Bake until top is brown and crispy, about 30 to 40 minutes.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2014/11/19/judy-does-mashed-potatoes/