Garlic Mashed Potatoes

3 lbs. Red Skin Potatoes

2 cloves garlic, smashed

1/4 stick butter

3 oz. Neufchatel cream cheese

1 c. heavy cream

1/2 c. half and half

salt and pepper to taste

1/4 c. parmesan cheese


Place whole, unpeeled potatoes and the smashed garlic in a large pot and cover with cold water.  Add several pinches of kosher salt. Turn the heat to high and bring to a boil.  Reduce heat and simmer until potatoes are easily pierced with a fork, 20-30 minutes.


While potatoes are cooking.  Place the butter, cream cheese, cream and half and half into a saucepan and heat gently until cheese and butter are melted.


When potatoes and garlic are tender place in the large bowl of a stand mixer fitted with the paddle attachment.  Mix at low speed just until potatoes start to break up.  Add warmed cream and cheese mixture and mix just until combined.  Taste and season with salt and pepper.  Place potatoes in a casserole and sprinkle with parmesan cheese. When ready to serve place in a 350* oven for 30 minutes or until warmed through and browned on top.