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Last week I shared a lamb chop recipe so I wanted to follow up with the creamy mashed potatoes I had served with it. Not having meat, well I used the leftovers for Asian night! That’s right, don’t toss out leftovers! I simply added some wasabi powder to it and served them with seared ahi tuna.

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Garlic Cream Cheese Mashed Potatoes

(Adapted from Coco & Ash)


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2 lbs russet potatoes (about 6 or 7 depending on size)
10 large garlic cloves (peeled)
8 ounces cream cheese
1/2 cup butter (1 stick)
3/4 cup milk
1 tsp salt
1/2 tsp black pepper

Peel potatoes and cut into 1″ slices.

Peel garlic and add potatoes and garlic to a large pot and cover with water.


Bring to a boil and continue to boil for 25-30 minutes or until the potatoes are tender. (You can poke them with a fork and if it goes through easily, they’re done.)

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Drain the potatoes and garlic and add them back to the pot.

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Add in the butter, cream cheese, milk, salt, and pepper and mash with a potato masher. (If you want them creamier, just add more milk a little bit at a time)

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Serve immediately or add to a slow cooker on warm.

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