This yummy recipe uses cream cheese to add an extra dimension of flavor that is hard to detect but adds depth to the garlic and parsley.
1 lb peeled and cubed potatoes (Russet or Yukon Gold)
1 (8 oz.) package cream cheese (softened)
½ cup cream
3 cloves minced garlic
3 tablespoon fresh chopped parsley
3 tablespoon butter
Salt to taste
White pepper to taste
No nutrition information available
Boil Potatoes until tender, drain away excess water
Put hot potatoes in mixing bowl, add garlic, parsley, and butter, turn on mixer for 1 min. (this will cook the garlic if potatoes are still hot)
Add Cream Cheese, Cream, salt, and pepper. Mix until creamy and yummy.