White cheddar, Gruyère smokey mashed potatoes

2 1/2 pounds russet potatoes, peeled, and cubed ( I used yukon)
4 garlic cloves, peeled/pressed
1 cup grated White Cheddar cheese (see note)
1 cup Gruyère Cheese
1 1/2 to 2 tablespoon smokey paprika
1/2 cup milk or cream (warmed and I used heavy whipped cream)
1 1/2 tablespoons Chives (diced)
4 tablespoons butter
Salt and freshly ground pepper

Pre-heat oven to 350
Boil potatoes and garlic in large pot of salted water until potatoes are very tender, about 20 minutes.
Shred the cheeses and mix so there is a 50/50 Blend. Add 1 tablespoon of the smokey paprika and mix in with the cheese. To get a bit of a coat on the cheese.
Drain. Return to pot. Mash with potato masher (I used an electric mixer). As you get them pretty mashed add in the butter. While mixing add in the pressed garlic. Blend then add in a bit of the cheese and keep mixing. You want to try to leave about 1/2-1 cup left over so you can add to the top. Blend in the chives. As you mix in the cheese you also want to add a bit of the warm cream. Just add a little at a time. You want to get a smooth feel but not so it is soupy or overly stiff. Keep adding the cheese. Add a bit of salt and fresh cracked pepper and continue to blend. We used about 1/8-1/4 teaspoon. Now taste a bit of it. At this point use more of the smokey paprika if you want to add more flavor.

When everything is mixed add this to a glass pan, smooth out and top with the cheese blend and you can add a bit of the spices on the top. Bake for about 25-30 minutes. Enough to warm through and melt the cheese.

Note:
With the cheddar I got the reg not the sharp by accident. So to give it more flavor we added the Gruyère. You can just do Sharp cheddar but I don't know how well it would taste with the Gruyère.