Prep Time: 10 mins

Cooking Time: 30 mins

Total Time: 40 mins

Ingredients:

 7 Yukon Gold/Russet Potatoes, cubed

4 tsp Butter

2 cloves Garlic, crushed

1/2 cup heavy cream

3/4 cup Parmesan Cheese

Salt, to taste

1 tsp Garlic Powder

1/2 tsp Black Pepper

1 Chicken Bouillon cube 

Directions:

Bring a pot of water, with enough water to cover Potatoes, to boil. Be sure to add a dash of salt to the water also. Add the potatoes to the boiling water and the Chicken Bouillon cube, and allow to cook until they are tender. I chose Yukon Gold Potatoes for this recipe due to how smooth their texture are once mashed. Russet Potatoes can be used as a substitute also.

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In a separate sauce pan, add the butter to melt over a low heat with the crushed garlic. Stir for about 2 mins. This will help to prevent the garlic from burning, and then add the heavy cream. If you don’t have heavy cream on hand or prefer not to use it all together you can also use evaporated milk. Using regular milk may not result in a creamy texture compared to using heavy cream/evaporated milk. 

Allow the cream and butter mixture to come to a low boil and then add the Parmesan cheese. Raise your heat to medium at this point. You can omit this step all together if you prefer your mashed potatoes without cheese and you can also feel free to add any amounts of any cheese of your choice also. Keep in mind that you may need to add a little more heavy cream depending on how much cheese you decide to use. Stir sauce until the cheese has fully melted and then remove from the heat and set aside.

Once the Potatoes has been fully cooked, drain and then mash them in a bowl using a Potato Masher. Season using 1/2 tsp Black Pepper, 1 tsp Garlic Powder, enough salt to taste and the cream sauce. Combine all ingredients evenly using a a rubber spatula or you can whip everything up using a hand mixer.

Serve and enjoy with your favorite sides!

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