This fantastic recipe comes not from my grandma, but from the grandma of Kristen, who writes the blog called Forkful of Comfort . When I saw the recipe I knew I had to try it and I made it a few nights ago. The result is some of the best mashed potatoes we have ever had! Creamy, rich, a bit tangy, garlicky, with a delicate crust on top. We loved them so, so much that after instead of following my original plan to make gnocchi with some of the leftovers, we ate them as is because they were so good. Just as great is the fact that the mashed potatoes are baked, so you're free to finish up the rest of your cooking while they bake and you can hold them in the oven for a while to stay warm if necessary. Kristen wrote that she never got to meet her grandma, but if these potatoes are any indication, she was one heck of a cook!
Quick note: I don't have garlic salt so I made a mixture of 1 part garlic powder to 2 parts salt and used that. Works just as well and undoubtedly cheaper!
Grandma's Baked Garlic Mashed Potatoes
3 1/2 lbs potatoes
1 t salt for cooking water
1/2 C butter, 2 tablespoons set aside for top
4 oz cream cheese
8 oz sour cream
2 t garlic salt, plus a bit more for top
1/2 t garlic powder (optional, taste it first- I didn't need it)
dried parsley for top
paprika for top
and peel the potatoes. Cut into 1 1/2 inch chunks and place in a large
pot. Top with water and add 1 t salt. Bring to a boil, then reduce
heat slightly and cook until potatoes can be easily pierced with a
fork. Drain water and return to pot. Mash with a potato masher, then
add butter, cream cheese, and sour cream, mashing until smooth. Stir in
garlic salt to taste- you may not want to start with the full amount in
case yours has a higher ratio of salt to garlic. I used the full
amount. Add the optional additional garlic powder if you think it needs
more garlic- I did not need to add it. Preheat oven and grease a 2
quart baking dish. Spread potatoes in dish. Cut remaining 2 T butter
into little pieces and arrange evenly over top. Sprinkle with a little
garlic salt, parsley, and paprika. Bake in preheated oven 30 minutes.
If the top is not browned at all, you can crank up the broiler, but be
sure not to walk away! Let potatoes set for 10 minutes before serving.
Yield: About 10 servings