Sitting in my potato bin are a few too many potatoes! As I stare at them, I am determined to find something different to do with them. Then it hit me – use cream cheese instead of butter!
Cream Cheese and Garlic Mashed Potatoes*
2 Really large baking potatoes (about 2 pounds)
4 oz cream cheese softened
1/2 teaspoon garlic powder
1/4 teaspoon of dried parsley
about 1/2 cup of milk
salt and pepper
Peel and cube potatoes. But into a large pot and cover with water. Bring to a boil and cook 5-10 minutes until a fork can easily be inserted (time depends on the size of the potato pieces). Drain and place in a mixing bowl. Add cream cheese and stir until in melts into the potatoes. Add garlic and parsley and a small about of milk. Cream using an electric mixture. Keep adding milk until they are smooth. Add salt and pepper to taste.
Top serving bowl with extra parsley flakes.
*the picture above is not of the full dish but the left-overs with a little fresh parsley
Updated on 7/15/2013: here is a printable recipe card Cream Cheese Mashed Potatoes