Creamy, flavorful and absolutely delicious these Creamy Mashed Potatoes are a delish side dish for the holidays, weekdays or just because! You will fall in love with this easy recipe.
You can choose to peel the potatoes or leave the skins on. While cutting the potatoes, place them in a large stockpot filled halfway with cold water. You want to try and cut the potatoes uniformly as possible so they all cook at the same rate. Once all the potatoes are cut and placed in the water, drain the water and fill the pot again until there are 2 inches of cold water above the potatoes.
Place the garlic cloves in the pot. Place the pot on the stove, covered, over medium-high heat. Bring to a boil and boil for 15-20 minutes, stirring occasionally until the potatoes are very soft and fork-tender.
Drain the potatoes and place them back in the pot. Add the stock, cream cheese, butter, salt, and pepper.
Mash with a potato masher, mash the potatoes with the other ingredients until smooth or to the consistency you prefer. Add more chicken stock if you like a thinner mashed potato.
Taste and adjust seasoning if necessary. Serve immediately.
Notes
We like red potatoes for this but you can use your favorite depending on your flavor preference or what you have on hand.
These can be peeled or unpeeled.
Make sure to mash them well, these are creamy. We use a potato masher but you can also use an immersion blender to get them really creamy.