My Cowboy loves his mashed taters. He’d rather have these than any other side dish I can make.
8-10 medium red-skinned potatoes, peeled and quartered
3 oz. cream cheese, softened
1/2 stick butter, softened
3-4 cloves minced garlic
3 tbsps. half and half
1 tsp. seasoned salt
pepper to taste
Boil the potatoes in a large pot of water till done. You want them to be fork tender all the way through, so you don’t end up with chunky or lumpy mashed potatoes. Drain the water off when they’re done cooking.
In a large mixing bowl, beat the cream cheese and butter till well mixed. Add the garlic and seasoned salt.
Put in the potatoes and mix well. If you like, you can mash the potatoes up a bit before you throw them in, but I didn’t. I just let the mixer do all the work.
As you’re mixing, drizzle in the half and half, a tablespoon at a time. If you need more or less to get the potatoes the right consistency, then adjust accordingly. Add pepper to taste, and you’re ready to serve them.