8 medium-large potatoes
4 garlic cloves
1 tbsp. garlic paste
2 tbsp. salt
1 tsp black pepper
1 cup milk (room temp)
8 oz. cream cheese (room temp)
1 stick unsalted butter (room temp)
This the garlic paste I use.
Peel and cut your potatoes into chunks and place in a large pot. Cover potatoes with water and add 2 tablespoons kosher salt, along with the 4 garlic cloves. Boil potatoes about 15 to 20 minutes until they are tender and you can poke through them with a fork.
After boiling potatoes, drain water, reserving a 1/2 cup. Place your potatoes and garlic back in your pot with the heat off. Add butter, cream cheese, garlic paste, black pepper and milk.
Using a potato masher, mash potatoes combining ingredients as you go.
I like to mash my potatoes leaving small chunks.
Using a pot spoon stir your potato mixture and serve.
P.S.
The reserved water is for reheating purposes or if you feel you want your mashed potatoes "looser."
With Love,
Nina