Garlic Mashed Potatoes

Garlic Mashed Potatoes

"Everyone loves the flavor of garlic in smooth mashed potatoes. This version gets extra richness from cream cheese mashed right in."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Ready In

  1. Cook potatoes and garlic in boiling water in large covered saucepan 20 min. or until potatoes are tender; drain.
  2. Mash potatoes until smooth.
  3. Stir in remaining ingredients until well blended.

Footnotes

  • Ziploc® Brand is a registered trademark of S.C. Johnson and Son, Inc. All rights reserved.
  • Kraft Kitchens Tips
  • Substitute
  • Omit garlic. Prepare using PHILADELPHIA Spinach & Artichoke Cream Cheese Spread.
  • Go ahead and make a double batch! Leftover mashed potatoes freeze beautifully in Ziploc® Brand Freezer Bags with the Smart Zip™ Seal.

Reviews

Read all reviews 8
  1. 12 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This recipe brings life to boring old mashed potatoes

Most helpful critical review

This had a weird consistency for mashed potatoes and no garlic flavor - and I doubled the amount of garlic that the recipe called for!

Most helpful
Most positive
Least positive
Newest

This had a weird consistency for mashed potatoes and no garlic flavor - and I doubled the amount of garlic that the recipe called for!

This recipe brings life to boring old mashed potatoes

I used organic red potatoes and only half the amount of cream cheese called for in this recipe. I also used a reduced fat cream cheese. I did not add the extra salt but I did add fresh ground pe...

These were so good with just a little variation from regular homemade mashed potatoes. I used 2 very large potatoes peeled and cubed. I melted the butter with the garlic in the microwave. I a...

Dropped the butter, cut the cream cheese in half, added less then 1/4 cup warmed milk and used garlic paste rather then chopping garlic cloves. Much better! Oh and salt and pepper!

Almost a meal by itself! I make these for our church luncheons and they are amazing.

Delicious potatoes! I couldn't resist I added in just a little milk. I used these in my mashed potato bowls!

These are alright. I thought the cream cheese:potato ratio made it too dry, however, I may have had too many potatoes, too. It was good, but not good enough to keep around. Thanks anyway.