Creamy Garlic Mashed Potatoes

• portioner: 6 servings

Ingredienser

3 lbs Yukon Gold Potatoes, chopped into even sized pieces (Peeling the skins is a personal preference)

6-8 Cups Cold Water, enough to cover the potaoes

1 Tbs Chicken Flavored Bouillon (Or you can use premade chicken stock)

1/2 stick (4 tbs) Salted butter

6-7 Garlic Cloves, minced

1/2 Block (4 oz) Cream Cheese

1 Cup Heavy Cream

Salt and Pepper to taste

Vejledning

Add the chopped up potatoes into a large pot and cover with COLD water. Add the chicken bouillon and bring to a boil.

Boil until fork tender. Drain them and add them back into the pot. Set the pot on a burner over warm and let them sit for at least five minutes.

To make the sauce, melt the butter over medium heat, then cook the garlic for about 1 minute, just until fragrant, being very careful not to burn it. Add the cream cheese and heavy cream and salt and pepper, stirring constantly until it is a nice and smooth consistency. (Do not use too much salt at this point. You can always add more after mashing them to suit your taste.)

Pour the sauce over the potatoes, and use a hand masher or electric mixer to mash them to your desired consistency. Be careful not to overwork them either way. Add more salt and pepper if needed.