This is my favorite recipe for mashed potatoes. It’s creamy and is a perfect accompaniment for many of the meat dishes in this book, especially the beef pot roast and beef stew. I use a ricer to make the finished potatoes smooth. The potatoes must be blended and mixed while hot, or the finished product will have a gummy texture.
5 lbs. Yukon Gold Potatoes, Peeled and Quartered
3 Cloves Garlic, Whole
6 Tbsp. Butter
1 8 oz. container Whipped Cream Cheese
2 Cups Half and Half
1 Tbsp. Salt
Place the peeled and quartered potatoes along with the garlic cloves in a large pot of salted water and bring to a boil. Lower the heat to a simmer and cook for approx. 25 minutes, until the potatoes are fork tender. Drain the potatoes in a colander. In the warm pot, add the butter and cream cheese. Using a ricer, scoop the cooked potatoes and garlic from the colander (in batches) into the ricer, and place the mashed potatoes into the pot with the butter and cream cheese. Add the half and half and salt. Mix until smooth and creamy. Taste and add additional salt if desired. Serve with a pat of butter on top, if desired.