The Creamiest Mashed Potatoes You’ll Ever Eat
  • 6 garlic cloves, peeled
  • 1 teaspoon olive oil
  • 2½ pounds red potatoes, scrubbed and cubed
  • 4 ounces cream cheese, softened
  • ½ cup butter (1 stick), cubed
  • ½ cup half-and-half
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup feta cheese
  • 6 bacon strips, cooked and crumbled
  • 3 tablespoons minced fresh parsley, divided
  1. Place garlic on a double-thickness of heavy-duty foil. Drizzle with oil and wrap foil around garlic. Bake at 425 for 15 to 20 minutes or until softened. Allow garlic to cool.
  2. Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat, and allow potatoes to cook until tender, approximately 15 to 20 minutes. Drain and transfer to a large mixing bowl.
  3. Add softened garlic, butter, cream cheese, half-and-half, salt and pepper to potatoes. Use a whisk attachment of a stand mixer (or a potato masher)to cream potatoes. Stir in feta cheese, bacon and 2 tablespoons parsley. Sprinkle with remaining parsley before serving.
adapted from Taste of Home Best Holiday Recipes, 2012
Recipe by Kitchen Meets Girl at