Ingredients

The following ingredients have 15 Servings
  • 5 pounds Yukon Gold or Russet Potatoes (about 20 potatoes, peeled)
  • 3-4 cloves fresh garlic (peeled)
  • 2-3 sprigs fresh thyme
  • 2 teaspoons salt
  • 1/2 cup unsalted butter (at room temperature)
  • 8 ounces full fat cream cheese (at room temperature)
  • 2 teaspoons garlic powder
  • 1/2 teaspoon onion powder
  • salt and pepper (to taste)

Instruction

  • Wash and peel the potatoes, cutting them into about 1-2 inch chunks (be sure all the chunks of potato are the same size so they cook evenly).
  • Add the potatoes to a large pot and fill the pot with hot water just so the potatoes are covered. Add the garlic, thyme and salt, and stir well.
  • Set the pot over high heat on the stove and cover. When it reaches a boil, continue cooking, covered over medium heat for about 20 minutes or until the potatoes are fork-tender.
  • Preheat your oven to 425 degrees Fahrenheit.
  • Grease a large lasagna pan or casserole dish (slightly bigger than 9-inches by 13-inches), and set aside.
  • When the potatoes are done, drain the potatoes and remove the garlic cloves and thyme sprigs.
  • Add the potatoes back into the pot and mash well with a potato masher (by hand).
  • Add the butter, cream cheese, garlic powder and onion powder, and some salt and pepper (you can always add more salt and pepper later, so start with a few pinches of each) on top and replace the lid. Wait for a few minutes so the heat of the potatoes can warm up the other ingredients.
  • Use a hand mixer to mix everything together until the mixture is creamy and smooth, and everything is incorporated. Don't over-whip...this will create glue-y sticky mashed potatoes.
  • Spoon the mashed potatoes into the baking dish and smooth out the top.
  • Bake at 425 degrees Fahrenheit for about 20-25 minutes, or just until the top gets crispy and golden brown.
  • Serve immediately.