Garlic Cream Cheese Mashed Potatoes

Serves 6-8


5-6 large russet potatoes, peeled and cubed

4 cups chicken stock


1 1/2 Tablespoon minced garlic

1 teaspoon salt

1/4 cup unsalted butter

4 oz cream cheese, softened



Place the potatoes in a large stock pot. Add the chicken stock. Add enough water to cover the potatoes ( for me this is usually about 1 cup). Add in the garlic and salt. Bring to a boil. Keep the potatoes at a boil until they are easily pierced by a fork. Depending on the size of the potato cubes, this could be anywhere from 20-30 minutes. Check frequently.

Once the potatoes are cooked. Drain the water from the stock pot. Some of the garlic will drain with the water, that is okay. To the hot potatoes, add the butter and the cream cheese.

Mash. I prefer to use a hand masher because I like lumps in my potatoes. If you like your potatoes as smooth as silk, use an electric hand mixer. 

Add more salt if needed.

Serve warm with additional butter, because you can't have too much of that.

recipe printed from Just Another Day in Paradise url: