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Categories:Viewed: 13 - Published at: 8 months ago
Ingredients
- 5 pounds russet or Yukon gold potatoes, peeled and rinsed
- 1 1/2 sticks regular salted butter, plus more for dotting
- 8 ounces cream cheese, softened
- 1/4 cup or so half-and-half
- A splash heavy cream
- Salt and black pepper
- 3 to 5 heads roasted garlic
Method
- Preheat the oven to 350 degrees F.
- Dice the potatoes and boil in a pot of water until fork tender, 25 to 30 minutes.
- Drain and return to the pan over low heat.
- Mash the potatoes for 5 minutes to allow a lot of the steam to escape.
- Add the butter, cream cheese, half-and-half, cream, some salt, pepper and roasted garlic.
- Stir/mash to combine.
- Test and adjust the seasonings.
- Spread the potatoes into a large buttered baking dish.
- Dot the top with butter.
- Bake until heated through, about 30 minutes.
