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.
Garlic Cream Cheese Mashed Potatoes
(Adapted from Coco & Ash)
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.)
Drain the potatoes and garlic and add them back to the pot.
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)
Serve immediately or add to a slow cooker on warm.