First, let’s peel and chop our potatoes. Aim for even-sized chunks so they cook at the same rate. Rinse them in cold water to remove excess starch; this helps to achieve a smoother soup.

In a large pot, add the chopped potatoes and fill it with enough water to cover them. Bring it to a boil over high heat, then reduce it to a simmer. Cook them for about 15-20 minutes or until tender. You can check by poking them with a fork; they should easily break apart.

Drain the potatoes but reserve a cup of the cooking water. Now, return the potatoes to the pot. Add in the reserved water, the whole milk, and roasted garlic paste. Stir everything together until combined.

At this point, it’s time to season! Sprinkle in the salt, smoked paprika, and freshly cracked black pepper. Stir well, and let the soup simmer on low for about 10 more minutes. This step allows the flavors to meld beautifully.

For that creamy texture, use an immersion blender to puree the soup to your desired consistency. If you don’t have an immersion blender, carefully transfer batches to a countertop blender. Just be mindful if it’s hot!

Once blended, stir in the cubed butter. This will enrich the soup and add a silky finish. Taste again for seasoning adjustments. You can always add more pepper or salt if needed.