A delightful take on classic garlic mashed potatoes, enhanced with cream cheese for extra creaminess and flavor.
Peel and chop the potatoes into even-sized chunks.
Cutting the potatoes into similar sizes ensures they cook evenly.
Place the potatoes and garlic cloves in a large saucepan, cover with water, and add a pinch of salt.
Adding salt to the water enhances the flavor of the potatoes.
Bring the water to a boil, then reduce the heat and simmer until the potatoes are tender when pierced with a fork.
Simmering gently prevents the potatoes from breaking apart.
Drain the potatoes and garlic, then return them to the saucepan.
Returning the potatoes to the hot pan helps evaporate excess moisture.
Mash the potatoes and garlic until smooth.
For extra smooth potatoes, use a potato ricer.
In a mixing bowl, combine the cream cheese, butter, and milk, then heat gently until melted and smooth.
Heating the mixture ensures it incorporates smoothly into the potatoes.
Gradually mix the creamy mixture into the mashed potatoes until light and fluffy.
Add the mixture in small amounts to control the consistency.
Transfer the mashed potatoes to a greased casserole dish, cover, and refrigerate if making ahead.
Refrigerating allows the flavors to meld together.
Preheat the oven to 350°F (175°C).
Ensure the oven is fully preheated for even baking.
Bake the potatoes uncovered for 40-45 minutes until heated through and slightly golden on top.
For a golden crust, broil for the last 5 minutes.
Serve the mashed potatoes warm as a side dish.
Garnish with chopped parsley for a fresh touch.
Continue in our app for the best experience
