Baked Garlic Mashed Potatoes
12" dutch oven
5 pounds russet, red or Yukon gold potatoes, peeled and cut into 1-inch cubes
8 ounces light or regular cream cheese
3-4 green onions, chopped (I didn't have any)
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 tablespoons butter
1 cup whipping cream
Place the cut potatoes in a large pot and cover with water by one inch. Add 1 teaspoon salt and boil the potatoes over a full spread of coals for about 10 minutes or until they are tender.
Drain the potatoes and return them to the pot. Mash them a few times and add the rest of the ingredients. Mash and mix well to desired consistency. Dot with 1-2 tablespoons butter. Bake at 350° for 20-25 minutes until the potatoes are lightly browned on top and heated through. Use 1 1/2 rings on top and 1 ring on the bottom. Serves 6.
The Finished Product
These were really good, and they didn't last long at my house. But I have to say that they aren't my favorite garlic mashed potatoes. I prefer real garlic over garlic powder any day of the week. My family would never be able to tell the difference, but I could. Regardless of how good these are, I probably won't make them again. You can find my favorite recipe here. Grade B.