Cream Cheese Mashed Potatoes
Tags: Side Dish
Yield: 10
- 4 lbs Russet potatoes peeled and cut into quarters
- 1/4 cup butter
- 1 1/2 teaspoons minced garlic
- 8 ounces cream cheese cut into cubes
- 1 cup milk
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 tablespoons chopped parsley or sliced chives
- additional butter for garnish optional
- Bring a large pot of salted water to a boil.
- Add the potatoes and cook for 20 minutes or until tender.
- Drain the potatoes and add them back to the pot.
- Place the butter and garlic in a small bowl. Microwave in 30 second increments until butter is melted.
- Add the melted garlic butter, cream cheese and milk to the pot of potatoes.
- Mash the potatoes until they're smooth and creamy. Stir in the salt and pepper. Sprinkle with parsley or chives, then serve. Garnish with additional butter if desired.
- The easiest way to mash potatoes is with a potato masher. If you want extra smooth potatoes, you can try pressing your potatoes through a ricer before you add them back to the pot.
- Be sure not to mash your potatoes in the food processor. If you try it that way, you’ll end up with really thick potatoes that have an unpleasant texture.
- Cut your potatoes into similar sized pieces so that they cook evenly.
