Garlic Mashed Red Potatoes

By [e-mail]

Made this recipe several times and they are very good! You can make these potatoes in advance and warm them up in crockpot or oven. I have to add a good amount of milk to get the consistency I like. I also needed to add more salt. Made these again 11/2016 and doubled the batch. I boiled the potatoes in my large cast iron red pot. I used the potato masher to mash the potatoes right in the pot. I melted the butter and poured it over the potatoes and had the cream cheese softened which I then cut into pieces and put on the steaming potatoes and put the lid on to let it soften more. After a few minutes, I stirred in the salt, chives (& chopped parsley from my herb garden) and added some milk. I didn't use electric beaters. This saved time and cleanup and the potatoes tasted great.

Ingredients

• 3 lbs red potatoes
• 6 cloves garlic, minced
• 1 stick grass fed butter (I use much less and it still tastes great)
• 4 ounces cream cheese
• 2 tablespoons fresh chives (If you don't have chives, use the tops of green onions)
• 1 teaspoon salt
• Milk (not in original recipe, but needed to get a creamy consistency)

Preparation

Step 1

Wash and remove large eyes from the red potatoes. Cover with water in a large pot, add garlic, and bring to a boil. When fork soft, about 20 minutes, drain off water, and mash with a potato masher. Add butter, cream cheese, chives, and salt. Cover pot for 1 minute to allow butter and cream cheese to soften. Whip with electric beaters until smooth. Taste and adjust seasoning as needed.