Even though I serve mashed potatoes year-round, it just wouldn’t be Thanksgiving without them. I’ve experimented with a lot of different techniques and recipes for making mashed potatoes, and these Garlic Cream Cheese Mashed Potatoes are both mine and my family’s favorite.
I like to leave some of the skins on–as many as my kids will tolerate–because I think it makes for a great presentation. And of course, the skins are good for you. Sometimes I end up adding a bit of milk or cream to get the potatoes to the consistency I want, and sometimes I don’t need to add any at all.
If you feel like you need to add a bit of liquid, just start slowly and add your liquid gradually. I hope you love these mashed potatoes as much as my family does. Don’t forget the gravy!
Garlic Cream Cheese Mashed Potatoes
- 10 medium Russet potatoes, peeled and coarsely chopped
- 1/4 cup unsalted butter, diced
- 8 ounces cream cheese, softened and cubed
- 3 cloves garlic, minced
- Milk or cream, as needed
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
- Bring a large pot of salted water to a boil. Add chopped potatoes and cook until fork tender, about 15 minutes.
- Drain the potatoes and place them in a large bowl. Add the butter, cream cheese and garlic.
- Mash the potatoes with a potato masher until they reach the desired consistency and texture, adding milk or cream, as needed. Stir in the parsley and season with salt and pepper, to taste.
Be sure to save this family favorite mashed potato recipe to your favorite Pinterest board for later.
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Who Dished It Up First: This is an original recipe.