Preheat oven to 350°F.

Place potatoes in a large pot and cover with 2 inches of water. Add a generous pinch of salt and the garlic cloves; bring to a boil over high heat. Reduce heat to medium and cook, partially covered, until the potatoes are very tender. Drain thoroughly, return to the pan, and cook over medium heat until potatoes look floury.

Remove from heat and break up with a potato masher or hand-held electric mixer. Gradually mix in 6 tablespoons butter one tablespoon at a time, then the cream cheese, then the sour cream, until thoroughly combined. Beat in the milk, a few tablespoons at a time, until potatoes are light and fluffy; the mixture may not need all the milk. Taste for salt; add salt and pepper as desired.

Generously butter a 9 x 13-inch baking dish. Spoon potatoes in and smooth top; sprinkle with paprika if desired and dot with remaining 2 tablespoons butter. Bake until potatoes are heated through and top is lightly golden, about 30 minutes. Serve at once.

Note: if you are not planning to serve this with gravy, feel free to stir in chopped green onions or chives, grated sharp cheddar, bacon bits, and other favorite toppings for a stuffed baked potato. May be prepared up to two days in advance and refrigerated; bring to room temperature before baking, and baking time may increase.