Garlic Cream Cheese Mashed Potatoes

N is so loveable. He’s really getting into the idea of “using everything we get”… which I consider to be called “sustainable living.” For instance, I carved a killer pumpkin on Sunday night, and roasted the pumpkin seeds. We pined for our future garden and compost pile when I threw away the stringy pumpkin insides.

HD carved pumpkin

He’s also getting worked up about Thanksgiving and how we’re going to make the whole meal in our kitchen with just one stove. Wait a minute… haven’t people been doing this for years and it works out?! N is not convinced. He refuses to cook the turkey ahead in any sort of way, and doesn’t think it will properly cook in our stove with the potatoes, vegetable sides, etc. that will be cooking in there as well. He considered making a smoker out of two large terra cotta planters…. I promptly shot that down. Next: turkey on the grill.

“We’re not grilling, we’re technically barbequing,” he insists. Okay, okay. N also insists on practicing to make sure it goes off without a hitch, and so we started with a smaller poultry carcass to test out the abilities of the little grill that could. Additionally, I had picked up some beautiful Yukon Gold and red potatoes, as well as a large head of garlic, at the farmer’s market on Saturday, and decided to add a new twist to N’s favorite side-dish: cream cheese mashed (and baked) potatoes.


These were deliiiiicious! Definitely garlicky, but not overwhelming. Creamy and smooth, but with a crunchy top. N noticed the bits of potato peel right away, but I gently reminded him that it’s the only nutritious part of the potato. Plus, what about using everything we get?! Why buy the whole potato and only use part of it?? This calmed him, and he scarfed them up obligingly. :)


Garlic Cream Cheese Mashed Potatoes

1 head roasted garlic (directions in next post)
2.5# of potatoes
4 oz. cream cheese (RF is ok)
1/3 c. heavy cream OR sour cream (1/4 c. of skim milk or plain yogurt *might* work?)

Scrub the potatoes and cut out any bruises/eyes as desired. Put in a pot and cover with water, allowing 1-2 inches excess water covering the tops of potatoes. Sprinkle with salt and bring to a boil; hold at a simmer until potatoes are tender and skins are loosening/breaking apart. Drain well and let cool 5 minutes.

You can use a stand mixer, hand mixer, or manual potato masher to mash. If using a mixer, dump all ingredients together and blend. If mashing by hand, I would mix the cream cheese and sour cream/milk first, and then mash in the potatoes and garlic.  Add salt and pepper as desired. Spray the sides of a shallow casserole dish and spoon in potatoes. Bake at 375-400 for at least 30 minutes, longer if a crispier top is desired. We baked at 400 for 40-45 minutes.

These can also be refrigerated, covered, for up to 24 hours after spooning into the casserole dish. Reheating + baking time will be longer– at least 45 minutes at 375 if potatoes are fully cooled before baking.

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Filed under Fall, Side dishes, Vegetables, Winter

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