Recipe by PHILADELPHIA Cream Cheese
"Everyone loves the flavor of garlic in smooth mashed potatoes. This version gets extra richness from cream cheese mashed right in."
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2 1/2 pounds
potatoes, peeled, quartered
1 (8 ounce) tub
PHILADELPHIA Cream Cheese Spread
butter or margarine
This recipe brings life to boring old mashed potatoes
This had a weird consistency for mashed potatoes and no garlic flavor - and I doubled the amount of garlic that the recipe called for!
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 pepper. I served this with Carnation Swedish Meatballs (which is also from this site) and steamed broccoli. NO leftovers. NOTE: I suggest you saute your garlic in the butter over very low heat for a better flavor for your potatoes.
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 added 1 single serving weight watchers cream cheese and a little skim milk. These were gone so fast there wasn't time to take a picture. Will be making these again for sure!
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.
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