Cut 1/8-inch from the top of the garlic head to expose the cloves. Place in a baking pan and drizzle with a little olive oil. Bake 45 to 60 minutes, or until brown. Remove from the oven. Pop the cloves out of their skins and mash when cool.
Sautè green onions in butter in a small skillet just until tender. Set aside.
Combine the potatoes with enough water to cover in a saucepan. Bring to a boil; reduce heat. Cook, uncovered, for 10 minutes or until tender; drain. Mash the potatoes with a potato masher. Stir in the garlic, green onions, cream cheese and salt/pepper. Spoon into a baking dish coated with nonstick spray, and sprinkle with paprika.
Bake at 300 degrees for 10 minutes, or until light brown.
Notes
*This dish may be prepared 1 day in advance and stored in the refrigerator. Bring the mashed potatoes to room temperature before reheating.
*You may also roast the garlic 1 day in advance or while cooking the potatoes.