Creamy, dreamy, smooth mashed potatoes; subtly enhanced with a hint of garlic, these will become your go to mashed potatoes.
I haven’t made mashed potatoes very often for our family, as our boys have never liked them! WHAT kid doesn’t like mashed potatoes!?? Ours kids didn’t until, well until our youngest had Miss Patty’s mashed potatoes! My dear friend and co-worker Patty, had our family over for dinner one time and Gabe fell in love with her mashed potatoes, now he will only eat hers. Asks each time I make them, “are these Miss Patty’s?” like I’d try and sneak another mashed potato in on him.
But because I can’t seem to leave any recipe alone, I did a mash-up (get it?) of two recipes; Miss Patty’s and Ree Drummond’s…nuttin’ but goodness here!
They are spectacular all by themselves or with your holiday dinner dripping in silky gravy. Enjoy!
Start by prepping your potatoes. I really love Yukon Gold potatoes, they are already so very creamy and have a lovely yellow flesh. Wash them well, then mostly peel them, leaving on a little skin is okay, unless you don’t like the rustic look, but why wouldn’t you!?
Fill a large stock pot full of cold water, about ⅔ of the way full. Cut the potatoes into similar sized pieces, roughly into thirds and then again in quarters. Toss them in the water.
Slice ½ an onion and toss in the water along with the potatoes.
Smush your garlic, peel it and toss it into the pot with the potatoes and onions.
Now, add your bay leaf.
While your potatoes are boiling, if desired, roast a bulb of garlic. Cut off the top to expose the cloves, drizzle a little olive oil over and sprinkle with a little sea salt. Pop in a 350-375° oven wrapped in foil for about 30-40 minutes until soft and golden.
Give it a good stir and bring to a boil; boil until they are soft, like falling apart soft, about 35-40 minutes. Pour through colander straining out the water.
Discard the bay leaf, you don’t want that mushed up in your mashers, the leaf has done it’s job, let it rest, in the trash or compost.
Return the drained potatoes, onions and garlic to the pot, over very low heat, get out your favorite masher, and mash, mash, mash away!! Mash until the steaming reduces, then remove from heat.
Once they are nice and mashed, toss in your softened butter
Next toss in your softened cream cheese (I used Neufchatel cream cheese, a little lighter but no difference in taste).
Pour in your half-and-half (quit counting the fat and calories, I know you are, it’s Thanksgiving, make these babies taste out of this world).
Mash, mash, mash it all up!
Add your seasoning salt, make sure it doesn’t have MSG or any additives in it!
Add your black pepper (yes, I know shocking, I actually added some this time!) And your roasted garlic (optional).
Gently mash one more time, adjust seasons if needed.
Spoon into a buttered or sprayed medium-sized baking dish or bowl, if serving right away, top with a few pats of butter and sprinkle with a little regular or smoked paprika, pop back in a 350° oven until butter is melted and they are warmed back through.
NOTE: If serving immediately and the potatoes have cooled, place them in a 350° oven and heat until butter is melted and potatoes are warmed.
NOTE 2: If making a couple days ahead of time, remove from the fridge 2-3 hours before serving. Bake at 350° for about 30 minutes until warmed through. Stir and place your pats of butter and sprinkle with paprika.
- 5 pounds Russet or Yukon Gold potatoes (I like Yukon Gold) washed, peeled partially, cubed
- ½ onion, sliced thin
- 5-6 cloves of garlic, smashed, skins removed
- 1 teaspoon salt
- 1 garlic bulb, for roasted garlic (optional)
- 1-2 teaspoons olive oil
- 1 bay leaf
- ¾ cup butter, softened (no substitutes)
- 1 package (8 oz) Cream Cheese (regular or Neufchatel), softened
- ½ - ¾ cup Half-and-Half
- ½ - 1 teaspoon Seasoning Salt (like Lawry's)
- ½ teaspoon black pepper
- Peel and cut the potatoes into similar sized pieces and place in a large pot filled with cold water, potatoes should be covered in water, but only by a bit.
- Slice onion and smash garlic and toss in with the potatoes.
- Add bay leaf and salt, stir to combine.
- Bring to boil and cook for about 30-35 minutes until they are just about falling apart.
- While potatoes are boiling, prep garlic. Preheat oven to 375 degrees and cut off tips of garlic bulb revealing the garlic cloves.
- Drizzle a little olive oil and sprinkle a little sea salt over the top.
- Seal in a foil pocket and bake for 30-40 minutes until soft and caramel colored.
- Drain in colander, discard bay leaf.
- Return potatoes, onions and garlic to dry pot (same one you cooked them in).
- Mash the potatoes, onions and garlic in pot over low heat. Allowing the steam to escape before adding any other ingredients. The steam won't completely go away but it will diminish.
- Turn off stove and add 1 ½ sticks of butter, cream cheese and about ½ a cup of half-and-half.
- Mash, mash it all up!
- Add your seasoned salt and black pepper, stir well.
- Squeeze out your roasted garlic cloves and mash into the potatoes, watch you don't get skins in there.
- Place into lightly sprayed or butter medium-sized baking dish.
- If serving right away, place a few pats of butter on top and place them in a 350 degree oven and heat until the butter is melted and potatoes are hot. Sprinkle lightly with regular or smoked paprika and serve.
- If making a few days in advance, remove from fridge 2-3 hours ahead of time and then reheat (covered) in 350 degree oven for 20-30 minutes, until warmed through.
- Stir well and add a couple pats of butter along with a sprinkle of paprika.
- Delicious smothered in a silky pool of this amazingGiblet Turkey Gravy.
- You're welcome!