Ingredients

The following ingredients have 7 Servings
  • 10 - 12 medium Yukon Gold Potatoes (do not cut or peel)
  • 4 oz. cream cheese
  • 1 stick unsalted butter or margarine
  • 1 jumbo garlic clove (pressed or finely chopped (I also use garlic powder))
  • 1 tsp. onion powder
  • 1/2 cup of milk
  • 1 c. sour cream (add more to taste)
  • 1/2 tsp. Lawry's seasoning salt
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Instruction

  • Scrub your potatoes. Drop into a pot of salted boiling water. Boil them about 40-50 minutes or so.
  • Carefully drain them. Don’t allow them to cool too much. Cut them into 4 smaller pieces.
  • Put everything into a huge bowl and then begin to mash them up. You can use a potato masher, but I actually use my handheld mixer.
  • Now, add your seasonings, the garlic (I used powder for this recipe, but I do use the garlic cloves most of the time), the cream cheese, and the butter. Blend well.
  • Now add the milk and sour cream. You can add more milk or sour cream to taste or to add to the creaminess.
  • Blend well.
  • Serve immediately! You can freeze these too, just remove from freezer, allow to sit about 20-30 minutes before putting in the oven. Bake at 325 covered (in tinfoil) for about 20-30 minutes or so. Mix well and check to be sure there are no cold spots.