Description
Creamy mashed potatoes with garlic and cream cheese for an unforgettable side dish.
Ingredients
Scale
- 5 lbs Russet Potatoes, peeled and quartered
- 1 cup Heavy Cream
- 8 oz Cream Cheese, softened
- 1/2 cup Butter, unsalted (divided into 2 parts)
- 6 cloves Garlic, minced
- 1/4 cup Milk (optional, for desired consistency)
- 2 tablespoons Fresh Chives, chopped (for garnish)
- Salt to taste
- Black Pepper to taste
Instructions
- Prepare the Garlic Cream Cheese Infusion: Mince the garlic. In a small saucepan, melt 2 tablespoons of the butter over medium-low heat. Add the minced garlic and sauté for 2-3 minutes, or until fragrant and lightly golden. Remove from heat and add the softened cream cheese. Stir until completely melted and smooth. Set aside.
- Cook the Potatoes: Place the potatoes in a large pot and cover with cold water (at least an inch above the potatoes). Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until fork-tender.
- Drain and Dry: Drain the potatoes thoroughly in a colander. Return the drained potatoes to the pot and place back on the stove over low heat for 1-2 minutes to dry out any remaining moisture, stirring occasionally.
- Mash and Combine: Using a potato masher or ricer, mash the potatoes until smooth. Add the remaining 2 tablespoons of butter and stir until melted and incorporated.
- Incorporate Garlic Cream Cheese: Add the garlic cream cheese mixture to the mashed potatoes. Stir until well combined, creamy, and smooth.
- Add Heavy Cream: Gradually add the heavy cream, stirring until the potatoes reach your desired consistency. You may not need to use all of the cream.
- Adjust Consistency (Optional): If the potatoes are still too thick, add a splash of milk to thin them out, until you reach your desired consistency.
- Season: Season with salt and black pepper to taste.
- Serve: Serve immediately, garnished with freshly chopped chives. Optional garnishes include a drizzle of melted butter, a sprinkle of paprika, or a dollop of sour cream.
Notes
- Russet potatoes are recommended for their high starch content.
- Don’t overcook the potatoes.
- Warming the cream and milk before adding them to the potatoes will help prevent them from cooling down too quickly.
- Don’t overmix the potatoes.
- Taste as you go and adjust the seasoning as needed.
- If not serving immediately, keep warm in a slow cooker or pot over very low heat, stirring occasionally.
- Prep Time: 15 minutes
- Cook Time: 25 minutes