I don’t know why it’s taken me so long to share my Garlic Mashed Potatoes recipe with you guys. I mean, it’s perfect. I’m so modest. But, seriously, it’s easy, flavorful, and there’s cream cheese in them. And the pair well with so many dishes. I won’t keep it from you any longer.
I know that they are called Garlic Mashed Potatoes, but I don’t want the garlic to be overpowering. I add the garlic in during the boiling process. I think it adds a nice, subtle garlic flavor to the potatoes. If you prefer more garlic taste, use whole garlic cloves or just add the garlic in with the other ingredients at the end.
Red potatoes, Yukon golds, russet…doesn’t matter. Just make sure you cut them as evenly as possible. The smaller the pieces, the least amount of time they will take to cook. Only cook them until they’re fork tender.
I LOVE adding a HINT of fresh rosemary to my potatoes. It’s just something special about that taste, guys! So dang good! But, you could also just use chives.
- 4-5 yukon gold or russet potatoes (peeled and diced)
- 1 tsp salt
- 1 T minced garlic or 2-3 garlic cloves
- 2 T butter
- 4 oz cream cheese (softened)
- 1 T onion powder
- 1 T garlic powder
- 1/3 cup shredded Parmesan cheese
- salt and pepper to taste
- 1 tsp chopped fresh rosemary
- Add potatoes to a pot and pour in enough water to cover the potatoes
- Stir in the salt and garlic
- Bring to a boil
- Reduce heat and cook until potatoes are fork tender; about 15 mins
- Drain water and return potatoes back to the pot
- Place the pot back on the burner, but turn off the heat
- Add in the remaining ingredients
- Use a potato masher to mash everything together
- Taste and adjust seasoning