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This best mashed potato recipe is often requested during Thanksgiving. It’s totally tasty, and everyone will rave! For a variation, spread in a casserole dish and refrigerate overnight; the next day, sprinkle with extra Parmesan cheese and butter and reheat in the oven.
Ingredients
- 5 pounds Yukon Gold potatoes
- 2 cups Parmesan cheese
- 1 ½ cups cream cheese
- 1 cup chopped fresh chives
- ½ cup butter
- ½ medium head garlic, peeled and minced
- 1 pinch salt and pepper to taste
Directions
Step 1
Gather all ingredients.
Step 2
Peel and quarter potatoes; place in a large pot. Cover with salted water and bring to a boil. Cook until tender but still firm, about 15 minutes.
Step 3
Drain and return potatoes to the pot over low heat to dry for 1 to 2 minutes.
Step 4
Add Parmesan cheese, cream cheese, chives, butter, garlic, salt, and pepper.
Step 5
Use a potato masher to mash until smooth and serve.
Step 6
Serve hot and enjoy
Editor’s Note:
Please note differences in ingredient amounts and total time when following the magazine version of this recipe.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 381 | |
| % Daily Value * | |
| Total Fat22g | 28% |
| Saturated Fat14g | 68% |
| Cholesterol64mg | 21% |
| Sodium356mg | 15% |
| Total Carbohydrate36g | 13% |
| Dietary Fiber3g | 11% |
| Total Sugars0g | |
| Protein12g | |
| Vitamin C3mg | 16% |
| Calcium181mg | 14% |
| Iron1mg | 3% |
| Potassium75mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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