1 minute read
CREAMY GARLIC MASHED POTATOES
By Emily Norris Southern Fried Skinny
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Ingredients
• 12 tbsp. salted butter
• 2 cloves garlic
• 1 bunch chopped chives
• ½ c. heavy cream
• 4 oz. cream cheese, softened
• 8 large russet potatoes
Instructions
In a large stock pot, start to boil salted water. While you’re waiting on your water, peel and dice potatoes into equal sized pieces.
*If you prefer a chunkier mashed potato or enjoy the peel, skip peeling and leave them on.
Once you’ve reached a rolling boil on the stove, add in potatoes. Boil about 25 minutes or until fork tender. Every stove is different and it will largely depend on the size of your chunks. Just keep an eye on them.
Strain potatoes but reserve 1 c. of cooking water. Add potatoes to a bowl and mash. If you have a potato ricer, you can get them very smooth with that, you can use a hand mixer or a stand mixer to help.
Add in 8 tbsp. of butter, heavy cream, garlic, cream cheese and a splash of your cooking water. If your potatoes are too thick, add just a splash of your water at a time. Salt and pepper to taste, top with chives and another pat of butter.
