These garlic cream cheese mashed potatoes are something I make quite often at my house but it never occurred to me that I hadn’t shared them yet! This recipe isn’t anything earth-shattering or crazy but it’s a recipe for mashed potatoes with a ton of flavor that come out perfect every time! How can anything be bad when it has butter, cream cheese, and garlic right?!
I know not everyone loves to make mashed potatoes from scratch but every once in a while, it’s nice to really put some love into our food and make it from start to finish. (I totally use store-bought mashed potatoes from time to time so I’m not judging!) But these garlic cream cheese potatoes really are something special and they’re perfect for big holiday meals too!
How to make garlic cream cheese mashed potatoes:
I start by cutting the potatoes into 1 inch slices. This helps them cook a lot faster! Then I add the potatoes AND the garlic to the pot. This really gives the potatoes a great garlic flavor and saves an extra step at the end of having to cook the garlic separately.
After they’ve boiled, I drain them and mash them together with the rest of the ingredients!! It’s that easy!
I top them off with a little extra butter and parsley for garnish and that’s it!! (If you’re serving these for a large group, you can add them to a slow cooker after you’ve boiled them and just keep them on warm. It keeps them nice and creamy!)
Garlic Cream Cheese Mashed Potatoes
- 2 lbs russet potatoes (about 6 or 7 depending on size)
- 10 large garlic cloves (peeled)
- 8 ounces cream cheese
- 1/2 cup butter (1 stick)
- 3/4 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- Peel potatoes and cut into 1" slices.
- Peel garlic and add potatoes and garlic to a large pot and cover with water.
- Bring to a boil and continue to boil for 25-30 minutes or until the potatoes are tender. (You can poke them with a fork and if it goes through easily, they're done)
- Drain the potatoes and garlic and add them back to the pot.
- Add in the butter, cream cheese, milk, salt, and pepper and mash with a potato masher. (If you want them creamier, just add more milk a little bit at a time)
- Serve immediately or add to a slow cooker on warm.