These garlic mashed potatoes are made with garlic infused butter and dairy-free cream cheese. This results in a creamy, garlicky, and oh-so-good dream of a side dish! It's an easy-to-make, elevated classic that will become your side dish staple!
3 lbs Yukon Gold or Russet potatoes, unpeeled
4 oz dairy free cream cheese, softened (I use Kite Hill)
1 Tbsp fresh chives, chopped, more for garnish
1 tsp salt, more to taste
1/2 tsp fresh black pepper, more to taste
Butter slices, for garnish (I use Kerrygold )
GARLIC BUTTER INGREDIENTS
5 Tbsp butter (I use Kerrygold)
1 Tbsp fresh garlic, minced
1/2 cup almond milk (I use MALK)
1 tsp sea salt
HOW TO MAKE
-Thoroughly rinse and scrub potatoes clean under running water.
-If peeling, do so now. I prefer to leave the skin on.
-Cut potatoes into 1-inch cubes, and place into a large pot.
-Cover potatoes with water and boil until fork tender, about 10-12 mins.
-While potatoes are cooking, heat butter until melted in a sauce pan over medium low heat.
-Add in garlic and sauté until fragrant, about 30 seconds. Turn off heat.
-Add in almond milk and salt. Stir to mix.
-Once fork tender, drain potatoes, and return to the same pot they were in.
-Turn heat down to medium.
-Mash potatoes using a potato masher. You can also use a fork or whisk.
-Stir in cream cheese until fully melted and incorporated.
-Stir in chives and garlic butter mixture into potatoes.
-Taste, and adjust salt and pepper, if necessary.
-Spoon into serving dish.
-Garnish with chives and butter slices.