The Creamiest Mashed Potatoes You’ll Ever Eat
Butter. Cream Cheese. Half-and-half. Feta Cheese.
Do you need any other reason to eat these potatoes?
How about bacon?
Roasted garlic?
If that doesn’t do it for you, I just don’t know what to say.
Give these a try on your holiday table this year–your friends and family will love ’em. Added bonus? They come together very quickly, and can easily be prepared in advance.
My family prefers to leave the skin on our potatoes, but feel free to peel yours if you prefer. I like to pretend that the health benefits of eating potato skins cancels out the remainder of the ingredients in this recipe. 🙂
- 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
- 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.
- 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.
- 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.
Have a great Wednesday! And yikes–Thanksgiving is in just over two weeks. Anyone else freaking out over that??
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I would hate to bite into a lump of garlic and was wondering…. Do you need to chopped the garlic up before adding it to the potatoes or is it soft enough that it will just melt into the potatoes as you are mashing them?
Hi Joanna. Roasting the garlic softens it enough that it will have a paste-like consistency when mashed. If you’re worried about it, you could certainly mash the garlic before adding it into the potatoes. 🙂
YUM! I love that you leave the skins on, too – i happen to love the taste/texture of the skins, so i support that move. =)
amy @ fearless homemaker recently posted..Raspberry Puff Pastry Turnovers
These look so yummy and comforting! I know the Tall Boy loven them!
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These are simply amazing! I love that you use feta in them!
Jessica@AKitchenAddiction recently posted..Glazed Apple Pan Pie
Anything with Feta is great! These look amazing
HOLY MOLY. Feta cheese in mashed potatoes! Feta cheese is my favorite kind – well, it’s that or goat cheese. yummy! But i’ve never put feta cheese into my mashed potatoes before and you are right – thees must make the creamiest mashed potatoes EVER Ashley! I just sent this recipe to my sister. lol she LIVES for mashed taters. We have to make this at home during the holidays. Everyone will go nuts!!!!
sally @ sallys baking addiction recently posted..apple butterscotch magic bars.
My husband LOVES mashed potatoes, and my picky 5-year old LOVES feta (I’m talking eating it plain, by the handful–like popcorn. Weird, much?), so I figured these would be a hit at my place. I hope your family likes ’em, too!
Holy cow. I’m usually not a big mashed potato fan since my grandma makes them and tends to use, you know, that powdered mash stuff.. lol. Not exactly my kind of appealing mashed tater, I must say. However, this version looks incredibly easy and INSANELY DELICIOUS. Roasted garlic, bacon AND feta? If you have an extra spot at the Thanksgiving table, I’m down to eat with you guys! This looks SO YUMMY.
Hayley @ The Domestic Rebel recently posted..Gingerbread Oreo Pops
Totally cancels them out, totally. Love the idea of the feta – yum!
Dorothy @ Crazy for Crust recently posted..Turtle Brownie Pies
I have never bought feta before, but these look fantastic! I mean- garlic, bacon, cream cheese- whew! Delish!
Heather, you could use blue cheese in this recipe also. We just prefer feta in my house, so that’s what I used. 🙂
You didn’t mention making ahead and freezing. What is the best way to do this and still have the full flavor?
You had me at “Butter.”
What a great recipe for a staple! Feta cheese is an awesome way to mix up the flavours!
Riz
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