Ultimate Secret Ingredient Garlic Mashed Potatoes
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 8 servings 1x
- 3 pounds yukon gold potatoes, peeled and diced
- 1–2 tablespoons chicken stock base
- 3/4 cup half and half
- 1/2 cup whole milk
- 1/4 cup butter
- 4 oz cream cheese
- 1/2 teaspoon garlic powder
- Place your potatoes in a pot and cover with water about an inch or two above the potatoes
- Add your chicken stock base and stir together
- Bring to a boil, and reduce to a simmer
- Simmer your potatoes until they are cooked through (tender when you pierce them with a knife)
- Cook time will depend on the size of chunks you cut your potatoes into – the smaller they are, the quicker they will cook!
- When your potatoes are done, drain them using a colander and transfer to a large bowl
- Add your half and half, whole milk, butter, cream cheese, and garlic powder
- Mash everything together until thoroughly combined and smooth
- Now for the salt…potatoes need a LOT of salt to be flavorful. Don’t be afraid of it…just keep adding it until the potatoes have good flavor. Without enough salt, you can’t taste the other flavors in the dish.
- So – that being said – season to taste with salt and pepper and serve!
