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.
Servings 10
Calories 233kcal
Ingredients
- 3½ pounds Russet potatoes, (about 6 medium potatoes)
- 1 (8-ounce) package cream cheese, brought to room temperature, cut into chunks
- ½ cup unsalted butter, cut into ½" pieces
- 5 cloves garlic, minced
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- ½ teaspoon chopped chives (optional)
Instructions
- Rinse and peel the potatoes then cut into 1½” (4cm) chunks. Add to a large pot and fill with enough cold water to cover the potatoes by ½" (1.3cm).
- Bring the water to a boil and cook the potatoes until they are fork tender, stirring occasionally, about 20 minutes.
- Drain the potatoes completely then add them back to the pot to ensure any remaining liquid evaporates.
- If available use a potato ricer and rice the potatoes into the bowl of a kitchen mixer or a large bowl if using a handheld mixer (optional). Otherwise mash them using a potato masher or mix on low speed until just mashed.
- Add the cream cheese, butter and garlic to the bowl with the potatoes. Mix on low speed until all ingredients are just combined and butter melts. The potatoes should be creamy, not chunky. Season to taste with salt and pepper.
- Serve in a large serving bowl and garnish with chives and additional pats of butter.
Nutrition
Calories: 233kcal | Carbohydrates: 31g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 401mg | Potassium: 735mg | Fiber: 2g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 106mg | Iron: 1mg
