World's Best Creamiest Mashed Potatoes
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1/4 tsp. pepper
- 1/4 tsp. salt
- 1 tsp. onion powder
- 1/2 cup of milk
- 4 oz. cream cheese
- 10 - 12 medium yukon gold potatoes (do not cut or peel)
- 1 stick unsalted butter or margarine
- 1 jumbo garlic clove pressed or finely chopped (i also use garlic powder)
- 1 c. sour cream (add more to taste)
- 1/2 tsp. lawry's seasoning salt
- Carbohydrate 0.808377849893163 g
- Cholesterol 20.79 mg
- Fat 6.47295319978633 g
- Fiber 0.0125964476257308 g
- Protein 1.12694553685897 g
- Saturated Fat 3.64665035683761 g
- Serving Size 1 1 -8 (38g)
- Sodium 60.6954818376068 mg
- Sugar 0.795781402267432 g
- Trans Fat 0.924495533119659 g
- Calories 65 calories
Scrub your potatoes. Drop into a pot of salted boiling water. Boil them about 40-50 minutes or so.Carefully drain them. Don’t allow them to cool too much. Cut them into 4 smaller pieces.Put everything into a huge bowl and then begin to mash them up. You can use a potato masher, but I actually use my handheld mixer.Now, add your seasonings, the garlic (I used powder for this recipe, but I do use the garlic cloves most of the time), the cream cheese, and the butter. Blend well.Now add the milk and sour cream. You can add more milk or sour cream to taste or to add to the creaminess.Blend well.Serve immediately! You can freeze these too, just remove from freezer, allow to sit about 20-30 minutes before putting in the oven. Bake at 325 covered (in tinfoil) for about 20-30 minutes or so. Mix well and check to be sure there are no cold spots.
