Garlic Mashed Potatoes
Garlic Mashed Potatoes are mouthwatering and irresistible. These spectacular mashed potatoes use cream cheese, butter, half-and-half and minced roasted garlic to provide flavor. This terrific side dish is perfect for company or holiday dinners like Thanksgiving, Christmas or Easter. Garlic Mashed Potatoes is gluten free.
Equipment
- 1 Dutch oven or large sauce pan
- 1 potato masher
- measuring cups
- measuring spoons
- 1 vegetable peeler if using Yukon gold potatoes
- 1 sharp knife to cut potatoes
- 1 colander
Ingredients
- 5 lb. bag new red potatoes or Yukon Gold potatoes
- 1/2 cup unsalted butter (The original recipe calls for 1 cup)
- 8 oz. pkg. cream cheese softened
- 1 1/3 cups half-and-half (The original recipe called for 1 pint)
- 1 1/2 to 2 tsp. sea salt or to taste
- 1 tsp. ground black pepper or to taste
- 1 heaping tablespoon minced garlic (from a jar) (see note below)
- 1 tsp. fresh chopped parsley for garnish
Instructions
- Cut potatoes into cubes (leave the skins on if desired).
- Boil potatoes for 10-12 minutes or until soft.
- Drain potatoes in colander; return potatoes to Dutch oven and mash well with a potato masher.
- Add butter and stir into the potatoes until butter has melted.
- Add cream cheese and continue stirring into the potatoes.
- Add half-and-half to desired consistency (I use about 1/2 to 1 1/3 cups depending on the potatoes).
- Add salt, pepper and garlic to taste.
- Mix potatoes until all the ingredients are incorporated.
- Put in a serving dish and garnish with fresh chopped parsley to serve.
Notes
NOTE: I have used any kind of potatoes for this recipe.
NOTE: I have used as little as 1/2 cup half-and-half or as much as 1 1/3 cups half-and-half depending on how well the potatoes absorbed the liquid. The amounts used will depend on the type of potatoes. Russet potatoes seem to use lesser amounts. Red Potatoes and Yukon Gold potatoes seem to use a LOT more. I've even used more than two cups half-and-half before to get the correct consistency. If your mixture is too thick you can also use the full two sticks (1 full cup) of butter instead of just one stick.
NOTE: If you prefer to have roasted garlic, follow these directions: To roast garlic: cut the top off a garlic bulb. Place a few drops of olive oil into the top of the garlic bulb. Roast in a pan at 350° for 30 minutes. Remove from oven. Allow garlic bulb to cool. Remove skins and peels and mince finely. Use in the recipe as directed.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 369kcalCarbohydrates: 38gProtein: 6gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 379mgPotassium: 1061mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 61.9mgCalcium: 90mgIron: 2mg
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