Garlic-Cream Cheese Mashed Potatoes

Recipe courtesy of Chef Alex Shea of Mark’s East Side, Appleton

The idea for these mashed potatoes came from wanting something more than your average plain mashed potatoes. They are smooth and creamy with a hint of garlic and herbs; not to be overpowering.

2 pounds yukon gold potatoes
4 ounces cream cheese
4 ounces butter
2 teaspoons oregano
4 ounces heavy cream
1 tablespoon minced garlic
Salt and pepper to taste

Cover potatoes with water in a medium saucepan and boil on high until soft. Strain potatoes and place in stand mixer with wire whip attachment. Mix potatoes on low speed for 1 minute. Add remaining ingredients and gradually increase speed to high. Whip till soft peak.

Servings: 8

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