Creamy Garlic Mashed Potatoes

This recipe has grown and matured and is finally perfected. And when I say perfected, I think that every night I have people call you immediately ask: "Will it be mashed potatoes?" as though they would not come otherwise. It has become such a staple in our house, I have to do double or triple batches to keep up with the appetite, and no matter how much I make, it is always the first dish to go. What makes this dish so delectable, May you ask? Well, maybe that is lethally fattening with all the right flavors. I have a system that creates, in my mind, the perfect balance of flavor and texture, and hold the sauce;. Tim potatoes packed with so much flavor that the sauce is simply unnecessary

system:

for every 6 small and medium-sized potato of your choice to use:

1 package (8 oz) cream cheese
1 / 2 stick (1 / 4 cup) butter
1 / 4 cup heavy cream
1 entire head of garlic
1 tbsp. olive oil
Salt and pepper
Optional: 1 / 4 cup sharp cheddar cheese, white

Yes, you read those ingredients properly. I told you it was full of flavor.

First, diced potatoes (leave skin) and soak them in a pot filled with cold water and lots of kosher salt. Bring them to a boil over high heat.

Meanwhile, peel the cloves of garlic, leaving them whole and cook them at the lowest possible heat in oil for about 10-15 minutes. When you are very lightly golden color on them, add heavy cream and cook for another 10-15 minutes, until garlic is "melty" and soft. Mash the garlic with a potato masher and add cream cheese and salt and pepper. Stir until cream cheese is melted and smooth.

Once the potato is fork tender, mash them were using potato masher, food processor, or the best system: through a vegetable mill, until completely smooth, without any lumps. Add butter and stir until melted. Stir in cream cheese sauce until thoroughly combined. Top with additional cheddar cheese and enjoy this delicious sin of the course.