Start by peeling and dicing 2-3 large russet potatoes into bite-sized cubes. Chop one onion, mince three cloves of garlic, and finely dice a couple of carrots and stalks of celery.

In a large pot, heat 2 tablespoons of butter or olive oil over medium heat. Once melted and sizzling, add the chopped onion and minced garlic, stirring occasionally for about 3-4 minutes.

Add the cubed potatoes, diced carrots, celery, and about 4 cups of chicken or vegetable broth to the pot. Bring to a gentle boil, then reduce heat to low and simmer uncovered for about 30-40 minutes.

Once the vegetables are tender, use a potato masher to mash about a third of the potatoes directly in the pot.

Gradually stir in 1-2 cups of whole milk or 2% milk, along with 1 cup of heavy cream. Mix until fully combined, then sprinkle in approximately 1-2 cups of shredded aged cheddar cheese.

Taste and season with salt and pepper. Serve hot and garnish with freshly chopped chives and a sprinkle of paprika.