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Garlic Cream Cheese Mashed Potatoes

Garlic Cream Cheese Mashed Potatoes

I don’t know why it took me so long to try garlic cream cheese mashed potatoes because they were very easy to make and tasted so rich and creamy. No gravy needed with these mashed potatoes! These delicious potatoes paired nicely with a braised pork shoulder with fennel, garlic, and herbs and some garlic butter roasted carrots. The entire meal was comforting and delicious–especially these creamy potatoes!

Garlic Cream Cheese Mashed Potatoes

How to Make Garlic Cream Cheese Mashed Potatoes

Peel and cut the potatoes into like-sized pieces. Place the potatoes and peeled garlic, along with a sprinkling of salt, into a large pot and add enough water to cover the potatoes by 1 inch. Bring the water to a boil over high heat then reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 15-18 minutes. Drain the potatoes.

Heat the butter and milk in a small saucepan over medium-low heat until the butter is melted and it’s very warm. Remove from the heat.

Place the drained potatoes back into the pot you cooked them in. Add the cubed cream cheese and the warm milk mixture. Season with sea salt and freshly cracked pepper, to taste. Mash the potatoes using a hand masher until creamy and smooth. Place into a serving bowl and sprinkle with fresh chives and a dollop of butter, if desired. Serve immediately.  Enjoy.

Garlic Cream Cheese Mashed Potatoes

Garlic Cream Cheese Mashed Potatoes

Garlic Cream Cheese Mashed Potatoes

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Sides
Servings: 6
Author: Pam - For the Love of Cooking

Ingredients

  • 8 Yukon gold potatoes peeled and cut into like-sized chunks
  • 5-6 cloves of garlic
  • 4 tbsp butter
  • 1/2 cup of milk
  • 4 oz cream cheese cut into little cubes
  • Sea salt and freshly cracked pepper to taste
  • Fresh chives to taste

Instructions

  • Peel and cut the potatoes into like-sized pieces.
  • Place the potatoes and peeled garlic, along with a sprinkling of salt, into a large pot and add enough water to cover the potatoes by 1 inch.
  • Bring the water to a boil over high heat then reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 15-18 minutes. Drain the potatoes.
  • Heat the butter and milk in a small saucepan over medium-low heat until the butter is melted and it's very warm. Remove from the heat.
  • Place the drained potatoes back into the pot you cooked them in.
  • Add the cubed cream cheese and the warm milk mixture.
  • Season with sea salt and freshly cracked pepper, to taste.
  • Mash the potatoes using a hand masher until creamy and smooth.
  • Place into a serving bowl and sprinkle with fresh chives and a dollop of butter, if desired.
  • Serve immediately.  Enjoy.
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5 Comments

  1. I love mashed potatoes and these look delicious – very similar to the Pioneer Woman recipe we’ve been using but with the addition of garlic which I like.