Ingredients
4 lbs potatoes, cut into 1 inch pieces
6 oz cream cheese, room temperature
2/3 cup sour cream
1 tbsp finely chopped garlic
3 tbsp butter, melted
Preparation
Cook potatoes in a large pot of boiling salted-water until tender, about 20 minutes. Drain potatoes and return to same pot. add cream cheese and mash well. Mix in sour cream and chopped garlic. Season potatoes to taste with salt and pepper. Transfer to baking dish. Drizzle butter over. (Potatoes can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 375 F. Bake potatoes uncovered until heated through, about 30 minutes. (Or about 45 minutes for potatoes that have been refridgerated.)
