A delightful twist on classic mashed potatoes, infused with garlic and herbs for a flavorful side dish.
Peel the russet potatoes and cut them into even-sized chunks.
Cutting the potatoes into uniform pieces ensures they cook evenly.
Place the potato chunks in a pot, cover with water, and bring to a boil. Cook until tender.
Add a pinch of salt to the water for added flavor.
Drain the cooked potatoes and return them to the pot.
Let the potatoes sit in the pot for a minute to evaporate excess moisture.
Mash the potatoes until smooth using a potato masher.
For extra smooth potatoes, use a potato ricer instead of a masher.
Mix in the cream cheese, sour cream, minced garlic, and butter until well combined.
Ensure the butter is softened for easier mixing.
Transfer the mashed potatoes to a greased baking dish. Sprinkle with smoked paprika and fresh parsley.
Use a spatula to spread the potatoes evenly in the dish.
Bake in a preheated oven at 180°C (350°F) for 20 minutes until heated through.
For a golden crust, broil for the last 2 minutes.
Serve warm as a side dish and enjoy.
Garnish with additional parsley for a fresh touch.
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