Ingredients
10 whole Small Red Potatoes
6 ounces, weight Cream Cheese, Softened
6 ounces, weight Butter, Softened
1 cup Milk
3 cloves Garlic, Minced
1 dash Garlic Powder
1 dash Salt And Pepper
Method
Sources
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Instantly mince garlic without a knife — self-cleaning basket
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Instantly mince garlic without a knife — self-cleaning basket
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
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Boil the potatoes until soft. Drain. In large bowl, start throwing in the above ingredients and mix with hand mixer til it tastes like you want it to. I usually leave it a bit on the chunky side - it doesn't have to be completely smooth. Enjoy! NOTES This recipe is really to your own taste - as you're mixing, if it needs more cream cheese, throw it in! If it's too thick, add more milk! If it needs more salt, why not? It's totally personalized to you. I always leave the skins on the potatoes. It's easier and I don't think it makes any difference in the taste.