Classic Mashed Potatoes with Cream Cheese. Rich, smooth and creamy mashed potatoes that go with just about everything.
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Garlic Mashed Potatoes with Cream Cheese

I prefer using large or 'A' sized Yukon Gold potatoes, but any potato will do. Use the best you have in your area. Peel or don't peel depending on your taste, but do cut the potatoes into equal sized slices or pieces. The idea being, if the potatoes are the same size they will cook the same amount of time. This avoids lumpy or overcooked mashed potatoes. The technique used here might be new to some. The idea of making really smooth mashed potatoes is to have all of your liquids hot as well. Don't pour cold milk onto hot potato chunks and expect them to break down into a smooth product. If you like chunky mashed potatoes like I sometimes do, then don't follow this technique.
Course Side Dish
Cuisine New American, New Southern
Keyword Mashed Potatoes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author David of Sunset & Sewanee

Ingredients

  • 2 lbs Potato peeled cut into 1/2 inch slices
  • 8 cloves Garlic minced
  • 8 oz Cream Cheese room temperture
  • 1/4 cup Butter melted
  • 3/4 Milk
  • 1 1/2 tsp Salt, Kosher
  • 1/2 tbs Parsley, chopped optional

Instructions

  • In a large pot, boil enough water to cover the potatoes completely.
  • In another smaller pot, slowly heat up the milk, cream cheese, garlic and butter. Heat this mixture through, but do not boil. The milk mixture should be hot enough to melt the cream cheese and butter when whisked.
  • Peel and cut the potatoes into roughly the same universal size and place into a bowl/dish with cold water. This will keep the potatoes from oxidizing (turning black) while you get all of them done. Make sure all of the potatoes are covered by the water.
  • Drain the cold water from the potatoes and place them into an empty pot, then slowly pour the hot water over the potatoes and bring to a boil.
  • Boil the potato pieces for about 15-20 minutes or until fork tender. Drain the potatoes into a colander. Immediately transfer half of the potatoes to a mixing bowl and start mashing with a potato masher, or (if you are like me) add 1/4 of the potatoes to an electric mixing bowl fitted with a paddle or whisk and on the lowest speed smash the potatoes smooth. Slowly add a few potatoes at a time until they are mashed up. This will prevent mashed potatoes from flying out of the bowl if you were to add all of them at once. You can also manipulate the mixer head itself if you need to by raising or lower the paddle/whisk attachment as needed. Once all of the potatoes have been incorporated, slowly add the last half cup of the milk, butter, cream cheese, garlic mixture. Adjust seasoning.