I also hereby declare that if you have never tried my sister Missy's legendary Garlic Mashed Potatoes recipe, you are Missing Out. Full Stop.
It is not too late to get to the grocery store for an extra block of cream cheese. Go.
Garlic Mashed Potatoes
5 lb bag of potatoes – russet or red
1 stick of butter or margarine
4 to 8 oz cream cheese (to taste)
8 oz container of sour cream
Fresh garlic to taste – minced as small as you can make it
White onion to taste – minced as small as you can make it
Garlic salt, onion powder, salt and pepper – to taste
1. Scrub and cut up potatoes (do not peel) and place in a large pot. Cover with water.
2. Bring to boil and cook 20-25 minutes (smaller pieces cook faster). Drain.
3. Mash potatoes and add all ingredients. If you have a mixer, it works great for mashing and mixing the potatoes thoroughly!
4. Serve immediately OR refrigerate (up to 3 days) or freeze and serve up to 10 days later (maybe longer?). For re-heating, put potatoes (still frozen) in a 350 degree oven for 1-2 hours – the deeper the dish, the more time they will need. I actually think they are better reheated because the flavors have all melded together!
|Oliver is a fan|
Variations and adaptations!
Use garlic salt and onion powder instead of fresh – almost as good, and way less work!
Peel your potatoes and have more “presentable” potatoes (as my grandma would say…)
Play with the amounts of butter, sour cream and cream cheese – you may find you like more or less of any and all of these; altering them changes texture and taste.
For a unique taste, sauté the onions and garlic first with butter!