Wash and peel the Yukon Gold potatoes. Cut them into even chunks, about 1 inch each.

Place the chopped potatoes in a large pot and cover with cold water. Add salt and bring to a boil. Cook until fork-tender, about 15-20 minutes.

Drain the potatoes and return them to the pot. Mash the potatoes until creamy but slightly textured.

In a separate bowl, whisk together sour cream, heavy cream, minced garlic, smoked paprika, salt, and black pepper until smooth.

Pour the cream mixture into the mashed potatoes and fold until well combined.

Stir in the shredded cheddar cheese and half of the butter. Mix well and adjust seasoning as needed.

Transfer the mixture into a greased baking dish, dot with remaining butter, and bake at 350°F (175°C) for 25-30 minutes.

Allow to cool slightly, then garnish with chopped chives or green onions before serving.