Select a size: | | | |
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 10 whole Small Red Potatoes
- 6 ounces, weight Cream Cheese, Softened
- 6 ounces, weight Butter, Softened
- 1 cup Milk
- 3 cloves Garlic, Minced
- 1 dash Garlic Powder
- 1 dash Salt And Pepper
Preparation Instructions
Boil the potatoes until soft. Drain. In large bowl, start throwing in the above ingredients and mix with hand mixer til it tastes like you want it to. I usually leave it a bit on the chunky side – it doesn’t have to be completely smooth. Enjoy!
NOTES
This recipe is really to your own taste – as you’re mixing, if it needs more cream cheese, throw it in! If it’s too thick, add more milk! If it needs more salt, why not? It’s totally personalized to you.
I always leave the skins on the potatoes. It’s easier and I don’t think it makes any difference in the taste.
