Creamy Garlic Mashed Potatoes

I know people can be picky about their mashed potatoes, and there's no convincing them otherwise about the "right" way to make them if they're set in your ways about how they should taste. I personally love my mashed potatoes to be creamy and full of flavor (read: not low calorie).

I've made this recipe several times now and finally have it tasting the way I want it to taste.

I prefer to use the Baby Creamer potatoes or baby red skin potatoes and leave the skin on because it makes for one less step in the mashed potato process. Plus they boil faster when they're small.

I like to make the full 5 pounds and freeze what we don't eat. I would say that this recipe serves 8-10 people as a side though if making for one sitting.

Ingredients:
5lbs Classic Baby Creamers potatoes (I buy mine from Costco- they look like this)
1qt chicken stock
water

4 cloves garlic, minced

8oz cream cheese, softened
1 cup sour cream
1 cup milk, warmed

3/4 cup butter (1.5 sticks)

1/2 cup grated parmesan, plus extra for garnish

1tsp salt

1/4tsp pepper

Directions:

Wash potatoes in colander and place in large pot. Pour chicken stock over potatoes and then add water until potatoes are covered. Add garlic. Bring to a boil. Cover and boil on medium-high heat for 20 minutes. Remove potatoes and as much garlic as possible (I use a thinly slotted spoon). Drain stock and water, reserving 1.5 cups. Add remaining ingredients and mix, allowing butter to melt as you mix. Return potatoes to pan and mash using a potato masher. Continue mashing until potatoes have reach desired smoothness. You can use a hand mixer if you like them extra smooth, but don't over mix or they will taste tough. Add reserved stock a little at a time to increase creaminess as needed.  Serve immediately or refrigerate overnight. If refrigerating, I like for them to be a little creamier than normal so that they remain creamy after baking, so I would mix in extra warmed milk or stock before refrigerating overnight.

If baking:
Preheat oven to 350.
Allow potatoes to sit at room temperature for 30 minutes.
Bake for 30-45 minutes or until hot and bubbling.

Garnish with freshly grated parmesan.