A delightful twist on classic mashed potatoes, featuring caramelized garlic and a blend of creamy cheeses.
Peel and cut the potatoes into chunks, then place them in a pot with enough water to cover.
Cutting the potatoes into even chunks ensures they cook evenly.
Add 1 teaspoon of salt to the water and bring it to a boil. Cook until the potatoes are tender, about 20 minutes.
Test the potatoes with a fork; they should be soft but not falling apart.
While the potatoes cook, heat 2 tablespoons of butter in a skillet over medium heat. Add the garlic and cook until golden and fragrant, about 3 minutes.
Stir the garlic constantly to prevent it from burning.
Drain the potatoes and return them to the pot. Mash them using a potato masher.
Mashing the potatoes while they're hot makes it easier to achieve a smooth texture.
Stir in the remaining butter, milk, cream cheese, parmesan, and cooked garlic. Mix until smooth and creamy.
Add the milk gradually to control the consistency of the mash.
Season with the remaining salt, pepper, and rosemary. Mix well.
Taste and adjust the seasoning to your preference.
Transfer the mashed potatoes to a serving dish and garnish with additional rosemary if desired.
Serve the dish warm for the best flavor and texture.
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