Cream Cheese Garlic Butter Mashed Potatoes
Prep time
Cook time
Total time
Serves: 10
  • 5 pounds potatoes (I prefer Russet)
  • ½ cup half-and-half
  • 8 oz block plain cream cheese, cut into pieces
  • 5 oz Chef Shamy Parmesan Basil Garlic Butter (1/2 large tub or 1 small tub)
  • Salt and pepper
  1. Wash potatoes and peel, then cut them into halves or thirds
  2. Boil potatoes until tender (about 20 minutes). Don't overcook or they will be too soft.
  3. When the potatoes are tender, drain them and return them to the hot pot. Pour in half-and-half and mash with a potato masher. Add in the cream cheese and Garlic Butter, then mash until the cheese melts into the potatoes.
  4. Don't overmash! Add salt and pepper to taste.
Recipe by Chef Shamy at