These garlic mashed potatoes are full of flavor and a great side dish to any meal. Enjoy this creamy and filling dish at your next family meal.
4 tablespoons unsalted butter
5 pounds russet potatoes, peeled and diced
12 cloves garlic
1 1/2 cups heavy cream
1 cup grated Parmesan
4 ounces cream cheese, at room temperature
1/2 cup chopped chives
Salt and pepper
How to Make It
Grease a 3-quart ovenproof dish with 1 Tbsp. butter. In a large pot, cover potatoes and garlic with cold water and add 2 tsp. salt. Bring to boil and cook over medium heat until tender, about 30 minutes. Drain and return potatoes and garlic to pot.
While potatoes are cooking, bring cream, grated Parmesan and 2 Tbsp. butter to simmer in a medium saucepan, stirring until Parmesan melts. Remove mixture from heat and set aside. Preheat oven to 350°F.
Mash potatoes and garlic with cream cheese until smooth. Add cream mixture to potato mixture and stir well to combine. Stir in chives, season with salt and pepper and spoon potato mixture into prepared baking dish.
Dot potatoes with remaining 1 Tbsp. butter and bake until potatoes are heated through and golden brown on top, about 45 minutes. Serve immediately.
I really enjoyed this, I used half whipping cream and half 1/2 and 1/2 to lighten a little bit. I put it together the day before I needed it and baked the day of the party.It held nicely over night. I considered putting a crumb topping with panko, combining another recipe but ran out of time. I think that would be good.
I have served this 3 times now over various holidays and everyone enjoys it. It is a bit richer than ordinary mashed potatoes and a nice change. I do lighten it by using half and half instead of heavy cream, coating the pan with cooking spray rather than butter and using 1/3rd less fat cream cheese. I doubled it to serve 23 on Thanksgiving and had more than enough particulary because we had plenty of other sides.
This mashed potato was outstanding. I halved the recipe, used light evaporated milk instead of heavy cream, fat free cream cheese and light butter in order to cut down on the calories. Used green onions in place of chives. Fantastic...defintely on the keep list of recipes!!
This was really tasty! I never had anything like it before and I don't regret making it. I made half the recipe and served with coleslaw and Spicy Sweet Pork Tenderloin (also on this website). Everyone loved it. I'm making this again!
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