This is a good recipe to make when you are taking a meal to someone as you can make it ahead.
2 ½ pounds potatoes – washed and peeled
1 stick butter cut into pieces
8 ounces cream cheese – cut into pieces
¼ cup heavy cream – warmed
Salt and freshly ground pepper
1 clove minced garlic – optional
2 tablespoons dry white wine (or chicken stock)
Cut potatoes into quarters – place in a large stockpot with water to cover and boil over high heat for 30 minutes or until soft. Drain and put in mixer. Add heated heavy cream, butter, cream cheese, salt and pepper and minced garlic. Beat until fluffy. Add more cream if needed, egg and wine, and beat until blended.
Turn into buttered 9-inch pan and make a few swirls on top. Sprinkle with paprika.
Bake 35 to 40 minutes or until golden brown.
Let stand 10 minutes and serve hot.