My mom is known for her creamy, garlic mashed potatoes.
My mom is known for her creamy, garlic mashed potatoes. They are always the favorite dish on thanksgiving in my family. The butter and cream cheese helps to make the potatoes light and fluffy while the garlic gives them a kick of flavor.
These can me made a day ahead of time if you are stressed about getting other dishes prepared at a busy family gathering, however they may need to be reheated in small batches.
Potatoes – In this recipe I use Russet potatoes, also known as Idaho potatoes. They’re large, starchy, oblong potatoes known for being the ideal baking potato. When they’re cooked they become soft and light.
Cream cheese – The addition of cream cheese makes for extra creamy mashed potatoes.
Garlic – Garlic is minced into fine pieces so it can be evenly distributed throughout the dish.
How to Make Garlic Mashed Potatoes
Cut potatoes. Rinse and peel the potatoes then cut into 1½” chunks. In a large pot over medium-high heat, bring water to a rolling boil.
Boil the potatoes. Cook the potatoes until they are tender, stirring occasionally, about 20 minutes. Drain the potatoes completely.
Add potatoes to a mixer. Add a few potatoes at a time to a free standing mixer or a large bowl if using a handheld mixer.
Mash in mixer. Depending on the size of the mixer the mashing may have to be done in batches. After potatoes are mashed, beat in the cream cheese, butter and garlic. Season to taste with salt and pepper.
Mix until smooth. Continue to mix the potatoes on medium speed until all ingredients are combined and the mashed potatoes are creamy not chunky.
Serve. Serve in a large serving bowl and garnish with chives.
Other Recipes to Try
If you enjoy this mashed potato recipe, I recommend giving these a try: