There are mashed potatoes, and then there are garlic mashed potatoes (even better!).
ingredient
- 4 pounds Yukon Gold potatoes (about 15 medium), peeled and cubed
- 1 package (8 ounces) cream cheese, cubed and softened
- 1/2 cup butter, cubed
- 1 cup sour cream
- 1/3 cup heavy whipping cream
- 3 tablespoons minced fresh chives
- 1 tablespoon minced fresh parsley
- 3 garlic cloves, minced
- 1 teaspoon minced fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Place potatoes and water to cover in a 6-qt. stockpot; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain potatoes; return to pot. Mash potatoes, gradually adding cream cheese and butter. Stir in remaining ingredients.
- Transfer to a greased 3- or 4-qt. slow cooker. Cook, covered, on low to allow flavors to blend, 2-3 hours.
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