8ouncescream cheese(softened and cut into small cubes)
1teaspoonKosher salt(plus more to taste)
½teaspoonblack pepper(plus more to taste)
Instructions
Cut the potatoes into one-inch pieces. Add to a heavy pot with cold, salted water and bring to a boil. Lower heat to a gentle boil and cook until fork-tender, approx. 10-12 minutes. Drain.
Meanwhile, add the cream, butter, and garlic cloves to a small saucepan set over low heat. Warm the cream until the butter is melted.
After draining the potatoes, add the cream cheese to the warm pot used to cook the potatoes. Using a potato ricer, rice the potatoes in batches into the pot.
Pour the warm cream mixture over the riced potatoes, straining out the garlic cloves. Stir together until the potatoes, cream, and cream cheese have been incorporated smoothly.
Season with salt and pepper. Taste and adjust seasoning as necessary.
To Serve Immediately
Spoon the mashed potatoes into a serving dish. Top with a pat of butter, if desired. Serve.
To Reheat Later
Spoon the mashed potatoes into a casserole dish. Let cool. Cover with plastic wrap and refrigerate. When ready to reheat, bring the casserole dish to room temperature. Cover with foil and bake in a 350-degree oven until warm through, approx. 35-45 minutes.
Notes
Salt the water used to cook the potatoes to get flavor into the potatoes themselves.
Drain the potatoes thoroughly so excess water doesn't get into the mashed potatoes.
A potato ricer creates mashed potatoes with a light and creamy texture. Alternatively, a potato masher can be used.
For more intense garlic flavor, smash and chop the garlic cloves and stir into the potatoes.