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Categories:Viewed: 48 - Published at: 2 years ago
Ingredients
- 4 -5 lbs potatoes
- 8 ounces cream cheese, softened
- 1 cup sour cream
- salt and pepper, to taste
- 2 -3 garlic cloves, minced (roasting first can also be delicious)
- 3 -4 tablespoons fresh rosemary or 1 -2 tablespoon dried rosemary
- 1 tablespoon dried rosemary
- 1 tablespoon parsley flakes
- 1 tablespoon garlic powder
Method
- Scrub the potatoes while bringing a large pot of water to a boil on the stove.
- If you don't like the skins in your mashed potatoes, you can also peel them at this point if you would like.
- Add potatoes and simmer 30 minutes, or until potatoes are soft and ready to be mashed.
- Mash the potatoes and season with salt and pepper.
- Add the cream cheese and sour cream and mix well.
- Sprinkle with any other herbs, spices, or seasonings you like.
- Final decision-- if you like your potatoes more on the smashed/chunky side, enjoy.
- If you want them smooth and completely mashed, then use mixer to whip them to your desired consistency.
- When ready, bring to room temperature, tent with foil, and reheat in 350-375 degree oven until hot, about 40 minutes.
- Reportedly, it can also be reheated in microwave or crockpot, but we have only ever tried it in the oven, so if you use another method, would love to hear how it works out.
