Mashed Potatoes can be a meal! Our family of 11 usually has a few servings leftover when we combine it with a pound of shredded brisket. Smaller families can cut this recipe in half or you can make the full amount and split in half so you can have one meal for now and freeze the other half for later!
5 lb bag of large potatoes
3 cloves of garlic
8 oz cream cheese
1 stick of butter
1/2 cup of milk (add more after mixing if you like it creamier)
salt and pepper to taste
Scrub the potatoes. We leave the peel on the potatoes. Cut into quarters. Fill large pot with water so that potatoes are submerged. Add the peeled garlic cloves. Boil potatoes for 30 minutes on medium-hi heat. While potatoes boil, put the cream cheese, butter, milk, salt, and pepper in a large bowl. Potatoes are done when you can pierce them easily with a fork. They should be soft but not smushy. Drain the potatoes and add them with the garlic to your large bowl of ingredients. Use a hand mixer to mash the potatoes, garlic, and ingredients.
If you are freezing half, allow the potatoes to cool and then freeze. Take your potatoes out and allow them to thaw the day before for a quick easy meal!
Add the following toppings to the individual servings according to preference:
Shredded Cheddar Cheese
Chopped Green Onion
Leftover Bacon or BBQ meat
If you only have a little bit of meat; chop it up to feed more people! Skip it for a meatless option.
Yield: 8-10 servings