Cream Cheese Garlic Butter Mashed Potatoes

Garlic Butter Mashed Potatoes












Cream Cheese Garlic Butter Mashed Potatoes
Prep time: 
Cook time: 
Total time: 
  • 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 to let them dry out a bit. Pour in half-and-half and mash with a potato masher. Add in the cream cheese and and butter, then mash until the cheese melts into the potatoes. Don't overmash, this recipe calls for the potatoes to have some texture to them. Salt and pepper to taste.


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