Alfredo Garcia

Buttery Mashed Potatoes

Boil the potatoes in salted water until fork tender. 12-15 minutes. Drain and add back to the pot. If you want to remove the skins, remove them at this point. 

Start mashing with a potato masher, then mix in the butter and cream cheese. 

Stir in the heavy cream and season the potatoes with salt and pepper. Taste the potatoes and adjust the seasonings if needed. 

At the end, stir in the garlic herb butter.

Serve the mashed potatoes in a baking dish, top it off with more garlic herb butter if you'd like and fresh chives if using. 