This recipe offers deliciously rich and creamy mashed potatoes, crafted with gourmet creamer potatoes, garlic, butter, milk, and cream cheese. You can prepare it ahead of time and simply reheat whenever you’re ready to serve!
Ingredients:
- 1 pound of potatoes (I used gourmet creamer)
- 4 large cloves of garlic, peeled
- Kosher salt
- 6 tablespoons butter
- 1 cup whole milk
- 2 ounce cream cheese, room temperature (I used goat cheese for this recipe)
- Toppings: chopped fresh chives or green onions, freshly-cracked black pepper
Recipe Preparation:
- Cut the potatoes in half, and transfer them to a large Dutch oven of cold water. You can peel them or eat them with the skins on.
- Boil potatoes with enough cold water, about 1 inch above them, mixed with garlic and 1 tablespoon sea salt. Bring to a boil over high heat, then reduce to medium-high and cook 10-12 minutes until tender. Carefully drain.
- Prepare your melted butter mixture. While the potatoes boil, heat butter, milk, and 2 teaspoons sea salt in a small saucepan or microwave until the butter melts—do not boil the milk. Set aside.
- Pat the potatoes dry. After draining, return them to the hot stockpot on low heat. Using two oven mitts, hold the handles and shake gently for about 1 minute to release steam. Then, remove the pot from the heat and set it on a heatproof surface.
- Mash the potatoes using your preferred masher to your desired consistency.
- Stir everything. Pour half the melted butter over the potatoes and fold until absorbed. Repeat with remaining butter and cream cheese, folding to avoid over-mixing. Add warm milk as needed for the desired consistency.
- Taste and season, adding extra salt if needed.
- Serve warm, garnished with *toppings.
- Refrigerate the remaining mashed potatoes immediately. Suggested consumption within three days.
*Suggested toppings: chopped fresh chives, green onions, freshly-cracked black pepper.
Serves 4