Ingredients
Method
- If you're going to add the optional pan-roasted garlic, read the directions below and begin with that step.
- Peel the potatoes and cut each in about 8 even pieces. Put in a large pot and cover with cold water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to simmering and cook until potatoes are tender when poked with a fork, about 20-25 minutes.
- While the potatoes are cooking, heat 1 tablespoon butter in a small skillet over medium-low heat. Add the finely chopped onions and cook, stirring occasionally, until onions are translucent and tender but not browned. Add the cubed cream cheese and stir until cream cheese melts. Cover and reserve.
- Drain the potatoes into a metal colander and set the colander over the pot. Shake a few times and drain all the liquid off the potatoes until they are very dry. Pour any liquid out of the pot and return the potatoes to the pot. Add the sliced stick of butter and lightly mash with a potato masher until the butter is all melted and incorporated into the potatoes.
- Add about 7/8 cup of the half and half and the salt. If you're adding the optional garlic, press 2 or more cloves of pan-roasted garlic through a garlic press (or finely chop) and add to the mixture. Continue mashing. Add the onion-cream cheese mixture and continue mashing. As the potatoes break down they will thicken. Add remaining half and half if needed. Mash until the potatoes are the consistency you like.
- Spread in a dish and serve at once, or cover with foil and keep warm for up to 1 hour. If you like, garnish with chopped chives and melted butter just before serving.
Pan Roasted Garlic
Pan roasting garlic keeps the cloves from excessive browning, which is nice for classic, white mashed potatoes. The technique is quick and easy. Here's how to do it:
- Separate the garlic cloves but keep the peels on.
- Arrange them in a small skillet and turn the heat to medium. Shake the pan occasionally while heating. When you begin to smell the garlic, reduce the heat to low and cover. Cook, flipping the garlic over occasionally, until the garlic becomes very soft and tender, about 20 minutes. The smaller pieces will be done sooner, and the larger cloves may take longer.
- Remove the garlic cloves to a wood cutting board. Cool the garlic and use a knife to cut off the root end. Use at once or store, covered, in the refrigerator for up to 4 days.
