The Best Mashed Potatoes

SUBMITTED BY: Christina C PHOTO BY: italiagurl112

"This recipe is often requested during Thanksgiving. It's totally tasty and everyone will rave! For a variation, serve in a casserole dish, and refrigerate overnight. Sprinkle extra Parmesan cheese and butter over potatoes and reheat in the oven."

PREP TIME	5 Min
COOK TIME	15 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 pound Yukon Gold potatoes
1/2 cup butter
2 cups Parmesan cheese
1 cup chopped fresh chives
1 1/2 cups cream cheese
1/2 medium head garlic, peeled and minced
salt and pepper to taste

READ REVIEWS (74)

DIRECTIONS

Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.

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REVIEWS

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Reviewed on Jan. 10, 2004 by TchrJrHi

These are so easy that I make them all the time. I do have to add a bit of milk because they tend to get a little dry. I also like to add some shredded cheese (for cheese lover hubby). These are great. Thanks for posting.

9 users found this review helpful

Reviewed on Oct. 5, 2007 by Jaz8834

Fuer die high-cal Freunde

8 users found this review helpful

Reviewed on Nov. 26, 2007 by Matt Youngman

Made exactly according to the recipe, the consistency is like glue. Way too much cheese for the amount of potatoes. If I made these again I would follow the advice of other reviewers who recommend scaling back on the amount of cream cheese and adding some milk.

5 users found this review helpful

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