Garlic Mashed Potatoes with Cream Cheese (classic)
Printed from Inclusive Kitchen — Garlic Mashed Potatoes with Cream Cheese
Garlic mashed potatoes are a beloved comfort food, and when you add cream cheese, you elevate this classic dish to new heights. The creamy texture and rich flavor make these potatoes a perfect side for any meal, whether it’s a holiday feast or a casual weeknight dinner. The history of mashed potatoes dates back to the 18th century, when they were first introduced to America by European settlers. Since then, they have become a staple in American cuisine, often served alongside roasted meats or as part of a hearty casserole.
To make these garlic mashed potatoes, you’ll start with the best ingredients: starchy potatoes, fresh garlic, and creamy cream cheese. The key to achieving that perfect consistency is to use a potato masher or ricer, which helps to create a smooth and fluffy texture without overworking the potatoes. Overworking can lead to a gummy consistency, which is not what we want. And let’s be honest, nobody wants gummy potatoes on their plate—unless you’re trying to win a potato wrestling match!
As you prepare these mashed potatoes, don’t forget to season them well. Salt is essential, but consider adding a touch of black pepper or even a sprinkle of garlic powder for an extra kick. The cream cheese not only adds richness but also a slight tang that balances the flavors beautifully. Serve these mashed potatoes warm, topped with a pat of butter or a sprinkle of fresh herbs for a pop of color. They’re sure to be a hit at your dinner table, and you might even find yourself making them more often than you planned—after all, who can resist a second helping of creamy garlic goodness?
Ingredients
- 2 pounds russet potatoes
- 4 ounces cream cheese
- 4 garlic cloves
- 4 tablespoons butter
- 1 cup milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Begin by peeling and cutting 2 pounds of russet potatoes into uniform chunks, about 1 to 2 inches in size. This ensures even cooking and helps them mash smoothly later.
- Place the potato chunks in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water, which will help season the potatoes as they cook.
- Bring the pot of water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender. You’ll know they’re ready when a fork easily pierces through.
- While the potatoes are cooking, peel and finely chop 4 garlic cloves. You can adjust the amount of garlic based on your preference for a stronger or milder flavor.
- In a small saucepan, melt 4 tablespoons of butter over low heat. Add the chopped garlic and sauté for about 2-3 minutes, just until fragrant. Be careful not to brown the garlic, as it can become bitter.
- Once the potatoes are cooked, drain them in a colander and return them to the pot. This allows any excess moisture to evaporate, which is key for fluffy mashed potatoes.
- Add the sautéed garlic and melted butter to the drained potatoes. Then, add 4 ounces of cream cheese and 1 cup of milk. The cream cheese will add a rich, creamy texture that elevates the dish.
- Using a potato masher or ricer, mash the potatoes until smooth and creamy. Be careful not to over-mash, as this can lead to a gummy texture.
- Season the mashed potatoes with an additional 1/2 teaspoon of black pepper and adjust the salt to taste. Taste as you go to ensure the flavors are balanced.
- Serve the garlic mashed potatoes warm, topped with a pat of butter or a sprinkle of fresh herbs like chives or parsley for added color and flavor.
- These mashed potatoes pair beautifully with roasted meats, gravies, or even a simple green salad. They are versatile enough to complement any meal.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk if needed to restore creaminess.
Nutrition (per serving)
- Calories: 350
- Carbs g: 50
- Protein g: 6
- Fat g: 14
- Sugar g: 2
