Garlic Cream Cheese Mashed Potatoes

Ingredients

• Russet potatoes

  Flesh and skin, raw

  3 Potato medium or 639g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  ½ tsp or 3g

• Butter

  Unsalted

  2 tbsp or 28g

• Unsweetened Almond Milk

  Silk

  ½ cup or 120g

• Cream cheese

  4 oz or 113g

Directions

1. Peel potatoes and quarter lengthwise; cut crosswise 1/2 inch thick. In a 5-quart saucepan, combine potatoes and garlic cloves; cover with water (about 8 cups) by 1 inch. Add 1 tablespoon salt.
2. Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 25 to 30 minutes.
3. Drain; return garlic and potatoes to pan. Stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat.
4. In a small saucepan, bring milk to a boil; pour over potatoes. Add butter, cream cheese, and remaining 1 teaspoon of salt. Mash until smooth and creamy.

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