Ingredients

The following ingredients have 9 Servings
  • 2 large russet potatoes, peeled and diced
  • 5-6 medium white potatoes or yukon gold
  • 1 cup of milk
  • 4 tablespoon unsalted butter
  • 2 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 2 teaspoons of salt
  • 3 oz cream cheese
  • garnish: parsley, fresh cracked pepper or chives

Instruction

  • Cut potatoes into quarters. Rinse off thoroughly and add to a large pot along with just enough water to cover the potatoes.
  • Bring potatoes to a boil and cook until they are fork tender, about 15-20 minutes.
  • In the meantime, to a small saucepan over medium heat, add butter and milk. Simmer, whisking the entire time, until butter is melted and the milk is warm.
  • Next, drain the potatoes into a strainer then add back to the large pot, along with cream cheese, milk/butter mixture, garlic powder, salt and pepper.
  • Using a potato masher or a hand mixer,  mix/mash until the potatoes are the consistency you’d like. Add more salt to taste.
  • Serve!