Make-Ahead Garlic Mashed Potatoes

To say I had a little blogging set back this week would be a gross understatement.  If you follow me on Instagram (rachelalyse120) you know what I'm talking about.  I've been having difficulty getting my camera to connect to my computer for the last few days, (don't you hate when something is working perfectly fine & then one day, POOF! & it just stops?) so I bought a new card reader, went to test it out & it wouldn't work.  I did some googling, did some tinkering & guess what I did??? I DELETED MY ENTIRE SD CARD THAT HAD ABOUT 10 RECIPES WORTH OF PHOTOS ON IT.  I'm still digesting the ramifications of exactly what I did, especially because I was SUPER excited about some of the pics I took & recipes I tried. So, while I figure out how to stop crying & uncurl myself from a ball in the corner, I'm going to share with you a recipe for some legit comfort food. If only I had a vat of these right now.

THESE POTATOES THOUGH. HOLY CRAP.  I've never actually made mashed potatoes before which is so odd because I freaking love mashed potatoes. I've cooked many a potato before, just never mashed them. I don't know why because this recipe was SO easy & the potatoes were SO SO good & came out perfectly, despite being made hours prior to actually eating them.  They can actually be made a good 24 hours ahead of time as explained below. I purposely left these a little lumpy because I prefer my mashed potatoes that way. But with a bit more whipping (as I've noted below), they would easily have smoothed out.  This is the type of recipe that will easily be made again before Thanksgiving next year!

Serves: 10-12
Cook time: 1 hour 15 mins
How difficult was this recipe? Easy!

3.5 lbs russet potatoes (you can use other kinds, just adjust the boiling time accordingly, I've heard yukon are REAL good so I might try those next time)
2 tbsp butter
6oz cream cheese, softened (I almost just threw the entire 8oz in there...seriously)
2/3 cup sour cream
1/4 cup whole milk or heavy cream
1-2 tbsp minced garlic (amount based on how much garlic you like)
3/4 tsp salt
Paprika & fresh parsley to sprinkle on top


Place potatoes (peeled or not, I peeled mine first) in a large stock pot & fill with enough water to cover the potatoes. Bring to a boil & let cook for 30-40 mins pending potato size.
Once quite soft, remove from water.
(If you aren't making these ahead of time, preheat your oven to 350 F)
In a large mixing bowl, mash the potatoes as much as you can. 
It's easiest to use a potato masher but a fork or large spoon would also suffice.
Using a hand mixer, mix in butter, cream cheese, sour cream, garlic & salt until completely combined.
 For a creamier potato, continue whipping until all the chunks are smooth.
Grease a 9x13 baking dish.
Spread potatoes out evenly in dish. 
Sprinkle top with paprika & parsley.
If you're making these potatoes ahead of time, cover with tin foil & refrigerate until ready to bake. They will last up to 24 hours. When you're ready, remove from fridge & let potatoes sit in room temperature for 30 mins.
When you're ready, place potatoes in oven uncovered for 25-30 mins.
Serve & enjoy!

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