Ingredents per Firefighter:
1: 2- Large sized potatoes (I like red, but rustic is OK)
2: Cream cheese
3: Some milk or heavy whipping cream
4: 1/4-Yellow Onion (baseball size)
5: Garlic (2 large cloves or garlic powder to taste)
6: Salt & pepper to taste
Prep:
1: Boil Water
2: Quater the potatoes (you can peel or leave the skins on)
3: Separate garlic cloves from bulb.
Procedure:
1: Get a large pot and boil water (a couple of inches above the potatoes)
2: Place garlic with skin on a pan and roast at 350 for 20-30 minutes until soft.
3: Place potatoes in boiling water for about 20mins. (fork will go through potatoes easily when done).
4: Drain water form potatoes and place back into pot.
5: Squeeze garlic into the potatoes.
6: Mix cream cheese into the potatoes.
7: Mix milk or half & half (be careful not to mix too much)
8: Add Salt, Pepper or any seasoning you want.
9. Mash with a potatoe masher.
Hints:
1. Mashed Potatoes when done should not be soupy becareful with the milk, or Heavy whipping cream (Marty Learn's favorite.)
2. The amount of Cream cheese is to your taste. I put at a min. 8oz to 16oz.
3. This is a great dish with Steak, Pork and peas
4. An Alternative for the garlic is to use a garlic press and squeeze garlic into boiling water, when time is an issue.
