Melt 1 stick of butter over low heat in a small saucepan. Stir gently until the white milk solids rise to the surface and skim them off.

Add the smashed garlic to the melted butter and let it bubble on low for about 15 minutes. Remove the garlic cloves and keep the butter warm.

Place potato cubes in a medium pot filled with cold water, cover, and season the water generously with salt. Bring to a boil, then reduce to a simmer until fork-tender, about 20 minutes.

Drain the potatoes thoroughly to eliminate moisture. Let them sit in the colander for a moment and gently blot with a paper towel.

While the potatoes are still hot, pass them through a ricer back into the cooking pot.

Add warm melted butter, salt, and warm cream, whipping together with a hand-held mixer on medium speed for about 2-3 minutes.

Add in the sour cream and mix on the lowest setting until smooth, about another minute.

Season to taste with additional salt and pepper as needed.

Transfer the mashed potatoes to a serving dish, drizzle with the remaining 2 tablespoons of melted butter, and sprinkle with paprika and parsley.