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Prep Time:
10m
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Cook Time:
50m
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Total Time:
1h
Ingredients
- 4 lb yukon gold potatoes
- 2 garlic cloves, peeled
- 4 oz cream cheese
- 2 1/4 c whole milk
- 6 tbsp. butter
- 1/4 c sour cream
- salt and pepper
- 1/2 c parmesan cheese
Instructions
- Preheat the oven to 375 degrees.
- Peel the potatoes. Cut them in 1 inch chunks and place in a large pot. Cover the potatoes with water. Add in the 2 peeled garlic cloves and bring the pot to a boil over high heat.
- Boil the potatoes until they are fork tender- you will know they are ready when you poke them with a fork and they break apart.
- Drain the potatoes and garlic. Put the potatoes and garlic through a ricer or food mill and back in the pot. If you don’t have either of these tools you can just mash the potatoes with a fork.
- Back in the pot, add in the sour cream, cream cheese, milk and 4 tablespoons of butter. Stir the potatoes over low heat until combined. Season the potatoes with salt and pepper. Taste the mashed potatoes and adjust any necessary seasonings.
- Pour the mashed potatoes in a baking dish and top with the parmesan.
- Cut the remaining 2 tablespoons of butter into small cubes and top all over the parmesan.
- Bake the potatoes for 30 to 40 minutes, or until the top is golden brown and bubbly. Enjoy!
