INGREDIENTS:

• 5‐Pounds Russet or Yukon Gold Potatoes, peeled and rinsed
• 1½‐Sticks (⅜ pound) regular Salted Butter, plus more for dotting
• 8‐Ounces Cream Cheese, softened
• ¼‐Cup or so Half‐and‐half
• 3‐5 Heads Roasted Garlic (crushed)
• A Splash of Heavy Whipping Cream
• Salt and Black Pepper

DIRECTIONS:

1. Preheat the oven to 350°F.
2. Dice the potatoes and boil in a pot of water until fork tender, 25 to 30 minutes.
3. Drain and return to the pan over low heat.
4. Mash the potatoes for 5 minutes to allow a lot of the steam to escape.
5. Add the butter, cream cheese, half‐and‐half, heavy whipping cream, some salt, pepper, and crushed, roasted garlic.
6. Stir/mash to combine.
7. Test and adjust the seasonings.
8. Spread the potatoes into a large buttered baking dish.
9. Dot the top with butter.
10. Bake until heated through, about 30 minutes.

Notes:
Garlic Mashed potatoes can be made various ways and taste just as delicious. The recipe can be adjusted so many different ways and turn out just as delicious.

If you’re in a hurry, just follow the directions on a box of instant potatoes using chicken broth, half‐and‐half, and heavy whipping cream instead of water. Then add in some cream cheese and minced garlic (in oil), to taste.

If you want to make it a little healthier, use margarine instead of butter, plant milk (like oat or soy) instead of the half‐and‐half, and use fat‐free, plain yogurt instead of cream cheese.