![](https://cdn.statically.io/img/www.allrecipes.com/thmb/Eg3l5qWxN5h4rwEy-dkrRU-wRso=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/686763-965f64ef56ce4a76b3d653ed2edd1dcf.jpg)
Ingredients
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8 pounds russet potatoes
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1 (8 ounce) package cream cheese, softened
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1 cup butter, cut into pieces
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½ cup prepared minced garlic
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1 tablespoon salt, or more to taste
Directions
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Rinse potatoes thoroughly and cut into 2- to 3-inch chunks. Place into a large pot and cover with just enough hot water to be about 1 inch over the top of the potatoes. Bring to a boil.
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Boil until potatoes slide off the end of a fork when poked, 15 to 20 minutes. Drain in a colander and return to the pot.
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Mix in cream cheese, butter, garlic, and salt. Use a potato masher to mash the potatoes, then stir with a wooden spoon to mix thoroughly.
Cook's Note:
You can use Idaho potatoes instead of russets. You may remove peel the potatoes if you like however I believe it takes away from the flavor.
If you don't like lumpy potatoes, I recommend using a hand mixer to mix the potatoes after mashing them.
Nutrition Facts (per serving)
336 | Calories |
17g | Fat |
43g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings Per Recipe 16 | |
Calories 336 | |
% Daily Value * | |
Total Fat 17g | 21% |
Saturated Fat 10g | 52% |
Cholesterol 46mg | 15% |
Sodium 572mg | 25% |
Total Carbohydrate 43g | 15% |
Dietary Fiber 3g | 12% |
Total Sugars 1g | |
Protein 6g | 12% |
Vitamin C 13mg | 14% |
Calcium 45mg | 3% |
Iron 2mg | 12% |
Potassium 966mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.