Garlic Mashed Potatoes
My mom is known for her creamy, garlic mashed potatoes. They are always the favorite dish on thanksgiving in my family. The butter and cream cheese helps to make the potatoes light and fluffy while the garlic gives them a kick of flavor. These can me made a day ahead of time if you are stressed about getting other dishes prepared at a busy family gathering, however they may need to be reheated in small batches.
3½ pounds Russet potatoes, about 10 medium potatoes
1 (8-ounce) package cream cheese, brought to room temperature
½ cup unsalted butter
5 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon chopped chives
Rinse and peel the potatoes then cut into 1½” chunks. In a large pot over medium-high heat, bring water to a rolling boil. Cook the potatoes until they are tender, stirring occasionally, about 20 minutes. Drain the potatoes completely.
Add a few potatoes at a time to a free standing mixer or a large bowl if using a handheld mixer. Depending on the size of the mixer the mashing may have to be done in batches. After potatoes are mashed, beat in the cream cheese, butter and garlic. Season to taste with salt and pepper.
Continue to mix the potatoes on medium speed until all ingredients are combined and the mashed potatoes are creamy not chunky. Serve in a large serving bowl and garnish with chives.
Serves 10 to 12 as a side.