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Instructions. Peel and cut the potatoes into like-sized pieces. Place the potatoes and peeled garlic, along with a sprinkling of salt, into a large pot and add enough water to cover the potatoes by 1 inch. Bring the water to a boil over high heat then reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 15-18 minutes.
Boil the potatoes until fork-tender, about 10 to 12 minutes. Drain. In the bottom of the still-hot pot, add the butter and cream cheese. Add the potatoes back to the pot and mash the butter and cream cheese into the potatoes. Mix in the garlic, sour cream, half-and-half, salt, and pepper until thoroughly incorporated.
Peel potatoes and cut into 1" chunks. Place in a large pot of cold salted water with the garlic cloves. Bring potatoes to a boil and cook uncovered 15-20 minutes or until fork-tender. Drain well and place potatoes & garlic cloves back into the warmed pot. Warm milk in the microwave for 30 seconds at a time until warm.
Directions. Preheat the oven to 350 degrees F (175 degrees C). Place garlic heads in a baking dish and drizzle each with 1 tablespoon olive oil. Bake in the preheated oven until garlic is soft and brown, about 45 minutes. Meanwhile, bring a large pot of water to a boil and stir in sea salt.
Mash the potatoes with a potato masher or electric hand mixer until desired consistency. Next, slowly stir in the melted butter mixture over the potatoes until potatoes have soaked up all the liquid. Fold in the cream cheese, and gently stir again until well combined. Add more seasoning to taste if needed.
Add two tablespoons butter. Once melted, add minced garlic. Saute, stirring frequently, until golden and aromatic, about 2 minutes. Return potatoes to the pot. Over medium-low heat, add ½ cup milk, cream cheese, ½ teaspoon kosher salt, and freshly ground black pepper. Use a potato masher to mash until mostly softened.
Wash and peel potatoes, then cut into 1 inch cubes. Place the potatoes into a large stockpot and cover with cold water. Bring the potatoes to a gentle boil and cook for 15-20 minutes until tender. Drain the potatoes and return to the warm pot, or to a mixing bowl. Add the cream cheese, butter, milk, and seasonings to the potatoes.
Preheat the oven to 350 degrees and grease a 9×13 baking dish with nonstick cooking spray. Place the cooked potatoes in a large mixing bowl. Add garlic, cream cheese, sour cream, and heavy cream to the bowl. Use a potato masher or hand mixer to mash the potatoes and blend until smooth.
Cook for about 8-10 minutes, or until tender when pierced with a fork. Drain and rinse potatoes. Mash potatoes with potato masher or sturdy whisk. Add in roasted garlic, butter, cream cheese, onion powder, remaining salt, and pepper and stir while slowly adding in half and half. Do not add all the liquid at once.
Place the potatoes in a large stockpot, and add water to cover. Bring the water to a boil, then reduce the heat. Cook, uncovered, until the potatoes are tender, 12 to 15 minutes. Drain the potatoes. Editor’s Tip: You’ll know when the potatoes are finished cooking if they’re tender enough to pierce with a fork.
Instructions. Roasted Garlic: Slice the top half of a whole garlic bulb off. Place in the center of a square piece of aluminum foil / tin foil, pour over olive oil, top with a pinch of sea salt, salt, pepper, a small cube of butter and a few springs of fresh thyme and rosemary. Wrap the garlic with the foil securing the opening to form a parcel.
Directions. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a bowl. While potatoes are still hot and steaming, add cream cheese, milk, butter, and salt. Blend with an electric hand mixer until creamy and smooth.
Boil for 10 to 15 minutes til the potatoes are fork tender, but not falling apart. Drain and set to one side. Turn the heat on the stovetop to low. Add the butter, cream cheese, milk, garlic powder, mustard, parmesan and salt and pepper to the empty pot. Put on the stovetop and heat and whisk until the ingredients are combined together in a ...
Place the potatoes in a big pot and cover with warm water. Boil the potatoes for about 30 minutes, drain them, and mash them with a potato masher or press them through a potato ricer. Add the cream cheese, sour cream, garlic powder, onion powder, salt and pepper. Beat with a mixer.
Bring to a boil over medium-high heat, then reduce heat to medium and simmer until potatoes are tender, about 10-13 minutes (they should easily be pierced with a sharp knife). Drain potatoes and add milk, cream cheese, butter, ½ teaspoon salt, garlic powder, parsley and pepper and mash just until smooth and combined.
Cook the potatoes (see below for two different methods) and drain. Combine the hot, drained potatoes, butter, milk (or heavy cream for even richer flavor!), sour cream, garlic, garlic powder, salt, and pepper in a large bowl. Use a hand mixer or a potato masher to mash up the potatoes and all the other ingredients until just combined.
Instructions. Add potatoes to a large pot and add enough water to cover the potatoes by about 1-inch. Make sure to salt the water! Bring to a boil over high heat and cook under potatoes are tender, about 15-20 minutes. Drain potatoes. Reduce heat to medium, add cream cheese and butter. Stir in milk and cream and cook until cheese has melted and ...
You can simply add a chicken bouillon cube to the pot of water. 1 cup of water and 1 bouillon cube + 1 cup of chicken broth. Chicken base: This is a good alternative to chicken broth too. You can add and stir in a teaspoon or two of chicken base into the pot of water if you don’t have broth or bouillon cubes.
Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork. Heat the half-and-half and the garlic in a medium ...
Place the mashed potato mixture in a 1 1/2-quart casserole dish. Sprinkle cheddar cheese evenly on top. Place the crispy fried onions around the edge of the casserole. Bake at 350°F for about 20 minutes or until the cheese melts. If you are making this dish ahead to reheat later, add the shredded cheese, but wait to top it with the fried ...