Garlic Mashed Potatoes

These are good with just about anything.  They aren't that complicated.  Just a couple of twists or tips to change up your normal mashers.

****Disclaimer**** Make sure you are buying only potatoes that are grown and/or packaged in the state of Minnesota.  Those are the best spuds you can find. ;)

What you will need:
Potatoes--Reds.  Minnesota preferably.  Use as many as you always do... then add one more.  You know... for the pan.
Salt-- We will talk about how much
Butter-- Softened and ready to go at the end
Cream Cheese--Depends on how many spuds you have.
Garlic-Minced

--Cut up the spuds.  You can leave the skins on them if you like.  Every once in a while it is nice for a change of pace.
--When you get them all cut up... soak them in the pan you will eventually cook them in.  You can soak them up to over night if you want.  Another one of those things that is not completely necessary, but it is nice to get them out of the way ahead of time.  Especially in those real big meal days.

--Drain, rinse and refill the pot with fresh water.

--Add salt to the water.  How much?  Way more than you think.  I never really measure stuff like this.  So it is always a little different.  I would say about a teaspoon per serving.  You will have to play with this one to get it right for you.  But remember that it is better to say that they could have used a little more salt rather than a little less salt.  (And if you get it right you should not need to put any additional salt on the spuds at the table.)

-- Cook the spuds.  You know how to do this.

--When they are done drain the potatoes.

--Think about how much butter you usually use when making your spuds.  Put that much butter in the bottom of the pan.

-- Now put about half as much of the Cream cheese as you did butter in the pan.

--Put the spuds back in the pan on top of the cream cheese and the butter.

--Add your garlic.  As much as you feel comfortable with.  You don't have to get carried away with the garlic.    You still want them to be garlic mashed potatoes... not garlic with a side of mashed potatoes.  As you get more comfortable with it you can add more.

--Mash.  You shouldn't need to add any milk or cream to the spuds.  Mashing gives you a better consistency i think.  Some people like to whip the spuds, but sometimes they get a little like a yogurt consistency... not the best.  If the potatoes are a little too runny... let them sit in the pot for a bit.  As they sit they will get a little more thick.

These things are a bit of an art form.  They are definitely not a science.  Sometimes they are better than other times.  Sometimes you wish you had a little more garlic in them.  Practice and you will get better at it.