Ingredients
- 5 pounds russet potatoes
- 3 tablespoons unsalted butter
- 1 tablespoon fresh thyme
- 3 cloves garlic , minced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 1/2 cup 2% milk
- 4 ounces low-fat cream cheese , softened
Instructions
- Peel and chop the potatoes into 2-inch cubes.
- Add the potatoes to a large pot covered with 2 inches of water.
- Bring to a boil and cook for 15 minutes on medium-high heat.
- In a small saucepan melt the butter, thyme, and garlic on medium heat until just melted, then turn it off and let it sit.
- Remove the potatoes from the pot and drain the water.
- Add the potatoes, salt, pepper, milk, and cream cheese together.
- Mash well with a potato masher or use an immersion blender to mash well.
- Stir in the garlic thyme butter mixture.
- Serve immediately.
Nutrition
Calories: 240kcal | Carbohydrates: 43g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 303mg | Potassium: 999mg | Fiber: 3g | Sugar: 3g | Vitamin A: 215IU | Vitamin C: 14mg | Calcium: 66mg | Iron: 2mg
