Ingredients
- 4 pounds russet potatoes peeled and cut into quarters
- 1/4 cup unsalted butter
- 1 1/2 teaspoons minced garlic
- 8 ounces cream cheese cut into small cubes
- 1 1/4 cups whole milk
- 1 1/2 teaspoons kosher salt, plus extra for salting the water
- 1/2 teaspoon black pepper or to taste
- 2 tablespoons fresh parsley chopped
- butter optional garnish
Instructions
- Bring a large pot of salted water to a rolling boil.
- Add the quartered potatoes and cook for about 20 minutes, until fork-tender.
- Drain the cooked potatoes and return to the pot.
- Combine the butter and minced garlic in a small bowl and heat in the microwave in 30-second bursts until melted.
- Add the melted garlic butter, cream cheese, milk, salt, and pepper to the potatoes.
- Mash the potatoes with a potato masher or an electric mixer until smooth.
- Spray a large baking dish with cooking spray. Transfer the mashed potatoes to the dish and cover with aluminum foil.
- Refrigerate for up to 3 days. When ready to serve, preheat your oven to 350 degrees Fahrenheit and bake for 30-40 minutes.
- Garnish with chopped parsley and additional butter, if using, and enjoy!
