Philly & Garlic Mashed Potatoes
Total Time
Prep: 20 min. Cook: 30 min.
Makes
9 servings
Ingredients
19 small Russet Potatoes, pealed, cleaned and quartered
4 ounces of Cream Cheese, I used Philadelphia brand
1 tsp Black ground pepper
1 tsp garlic powder
1/2 cup of butter, I used I Can't Believe It's Not Butter, spray brand
1 cup milk, I used whole
Salt, to taste
Optional, garnish with Parsley flakes,fresh or dry
Directions
Put your potatoes in a large pot, add cold water until your potatoes are covered by about 1 inch of water. Put pot with potatoes on stove top on high heat, covered, and bring to a boil. Then reduce to a simmer and cook for about 15 minutes until potatoes are fork tender, do not over cook. Drain water completely. Add room temperature cream cheese and butter, pepper, garlic powder, milk, and salt to taste. Use a potato masher or as I did an immersion blender to mash and combine ingredients. I like lumps and left a few in my potatoes. Do not over mash potatoes or they might take on a pasty gluey texture. Serve hot and garnish with parsley, optional.
