Fill the Dutch oven with water and add salt (about a teaspoon). Add the potatoes.
Bring to a boil and simmer for about 20 minutes, or until the potatoes are soft (test with a fork).
Drain the water and remove the potatoes.
Add the almond milk to the oven and heat on the stove over low heat.
Add the potatoes and mash with the skins on.
Add the butter, garlic, cream cheese, and Greek yogurt.
Stir to combine all of the ingredients.
Add the paprika and salt and pepper to taste.
Sprinkle with chives.