Now, who in their right mind doesn’t like Mashed Potatoes? Especially when you add garlic and cheese? And cream cheese! That is the secret ingredient to make these smooth and creamy and they freeze so well. Sometimes I think they taste better after they freeze. They get that nice outer rim of crispy potato and cheese? Yum!
I know mashed potatoes are not difficult to make, I am just sharing with you my way of making them! You will thank me for trying it, even if it’s just nothing more than adding cream cheese to them!
Yes, I know what I used is pretty obvious but I still took a picture!
The first thing to do, obviously, is to boil the potatoes. I like to boil them in chicken broth and add either fresh garlic cloves or even garlic powder, and lots of it! (Again, I think that’s the proud Polish blood running through me lol). I also add salt and pepper and a bit of onion salt.
Let these boil to fork tender and drain.
Now the hard part…..drop one tub of cream cheese, any flavour (my favourite is the Dill Cream Cheese), 1 1/2 Cups of grated cheddar and about 4 Tbsp. of Butter or Margarine in the pot. Put the lid on for about 5 minutes until all the cheese and butter is melted. Don’t worry, if there are a few spots of unmelted cheese or butter, it will melt once you start mashing. Which brings us to the next step…..mashing the potatoes! Mash them up , making sure there are no lumps. This is where you can add a bit of milk if you need it. I prefer to use my hand mixer to do this to ensure they potatoes are creamy and evenly mashed.
With a spatula, dump/scrape the potatoes into your prepared pan. Spread evenly and then sprinkle the remaining cheddar, some bacon bits and a light sprinkle of paprika on top.
Cover with aluminum foil. [ Note: This is where you can just let them cool and then wrap and freeze them. That is what we do every holiday so we don’t just spend the day cooking, we actually get to have our traditional Christmas Day Christmas movie marathon in between breakfast and dinner, we actually get to enjoy it! I even cook the turkey ahead of time, slice it up and freeze it in some of it’s own juices and it tastes just as nice, maybe even a tiny bit juicier than when cooked and served the same day!]
To reheat, leave the aluminum foil on top, tenting it just a little so the cheese does’ t stick to it. Heat it in a 375 degree oven for about 45 minutes. You can also remove the aluminum foil for the last 10 minutes for a nice crispy cheese layer on top!
Garlic Cheesy Mashed Potatoes Recipe
Preparation Time: 45 minutes Cook Time: 45 minutes Serves: 4 – 6
- 8 – 10 washed, unpeeled potatoes
- 2 Cups Chicken Broth
- 6 – 8 Garlic Cloves or 2 – 3 Tsp. Garlic Powder
- 2 Tsp. Onion Powder
- Salt and Pepper to Taste
- 1 Tub Flavoured Cream Cheese
- 3 Cups Grated Cheddar, divided
- 1/2 Cup Margarine or Butter
- 1/2 to 1 Cup Warmed Milk
- 1/2 Cup Real Bacon Bits
- 1 Tsp. Paprika
- Preheat oven to 375 degrees. Grease casserole dish or 9 x 13 pan.
- Chop the washed, unpeeled potatoes and add to large pot.
- Boil the potatoes in chicken broth, adding enough water to cover potatoes and then add either fresh garlic cloves or garlic powder, salt and pepper and onion powder. Boil until fork tender.
- When potatoes are tender, drain and immediately add the cream cheese, 1 1/2 Cups of the grated cheddar and the margarine/butter. Replace the lid and let stand so the cheese and butter starts to melt.
- Start mashing the potatoes, mixing in the cheeses and margarine as you mash, slowly adding milk as needed. Use a spatula if needed.
- With a spatula, dump/scrape the potatoes into your prepared pan.
- Spread evenly and then sprinkle the remaining cheddar, some bacon bits and a light sprinkle of paprika on top.
- Cover with aluminum foil, tenting a bit down the middle and bake for 45 minutes until heated thoroughly. Enjoy.
Note: These potatoes freeze really well. Just wrap the aluminum foil wrapped pan in a layer of plastic wrap and freeze until ready for use. Thaw for about 6 – 8 hours and bake as directed above.