This is part of my 2021 Christmas Eve Dinner, a gourmet feast I have made every year since 2010 (except 2020). I started this tradition with my wife and in-laws, and it has grown to include my children and my parents when they moved to be closer to me in 2016. These mashed potatoes are always a hit.
Ingredients:
- 2 ½ lbs red potatoes
- 4 c water (or use chicken stock, 1 32 oz container)
- 4 cloves roasted garlic
- ¼ c butter (salted - ½ a stick)
- 4 oz cream cheese (½ an 8 oz package)
- ½ c heavy cream salt & pepper (to taste, freshly ground pepper is recommended)
Directions:
- Wash and cut the red potatoes, leaving the skin on, into relatively the same size chunks approximately 1 to 1 ½ inch in size.
- Place cut potatoes into a large stock pot of salted water (enough water to cover the potatoes, you can also use chicken broth to add more flavor to the mashed potatoes) and low rolling boil over medium high to high heat.
- Cook at a rolling boil until fork tender, about 10 minutes.
- Drain the potatoes and return to the pot or a large mixing bowl.
- Mash the cooked potatoes, then add mashed roasted garlic, butter, cream cheese, and salt and pepper. Stir to mix, until the butter and cream cheese are melted.
- Add the heavy cream (start with less if desired and add more until you have reached your desired creamy texture) and stir until mixed in completely.
- Serve warm
