A delightful take on classic mashed potatoes, enhanced with roasted garlic and a touch of cream cheese for extra creaminess.
Peel and chop the potatoes into even-sized chunks.
Cutting the potatoes evenly ensures they cook at the same rate.
Place the potatoes in a pot and cover with water. Add a pinch of salt.
Adding salt to the water seasons the potatoes as they cook.
Bring the water to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes.
Check the potatoes with a fork; they should be soft but not falling apart.
Drain the potatoes and return them to the pot.
Returning the potatoes to the pot helps evaporate excess moisture.
Add the roasted garlic, butter, cream cheese, and milk to the potatoes.
Ensure the butter and cream cheese are at room temperature for easier mixing.
Mash the mixture until smooth and creamy. Season with salt and pepper to taste.
For extra smooth potatoes, use a hand mixer instead of a masher.
Serve the mashed potatoes warm, garnished with fresh herbs if desired.
Serve immediately to enjoy the best texture and flavor.
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