Peeling potatoes and pumping gas are probably my least favorite things to do, random I know but they are both really things that I wish someone else would do for me. I love a good mashed potato however so I was determined to come up with a recipe that doesn’t require peeling of any sort. I have yet to figure out a way to never have to pump gas, still working on that one. This recipe is one that tastes even better the next day when the flavors have gotten a chance to settle so I like it for dinner parties or holidays because it makes one less dish to have to worry about the day of an event and it reheats flawlessly. No need for gravy on these potatoes as they are very flavorful on their own, hope you enjoy it!
- 2 pounds red skinned potatoes, washed and quartered (yukon golds can be substituted)
- 3 tsp chicken bouillon (I like Knorr brand)
- 1-2 heads Roasted Garlic
- 6 ounces cream cheese
- 1/2 cup salted butter
- 1/2 cup milk
- 2 tbsp chopped parsley
- kosher salt and fresh ground pepper
- Place quartered potatoes in a large pot of cold water along with 2 tsp of chicken bouillon and bring to a boil. Reduce heat, cover and cook for 20-25 minutes or until potatoes are tender. Drain and return potatoes to the pot. Mix remaining tsp of chicken bouillon with milk then add to pot along with the roasted garlic, cream cheese and butter and smash with a potato masher until only small chucks remain. Add more milk for desired consistency if necessary , I like it a bit chunky. Season with salt and pepper to taste . Garnish with parsley when ready to serve. The garlic will be more powerful the second day so keep that in mind if making ahead.