Garlic Herb Whipped Potatoes

Garlic Herb Whipped Potatoes

I love using soft cheese in a plethora of different flavors in my mashed potatoes to give them an update and a  twist in flavor.  In these garlic herb whipped potatoes I used garlic herb flavored spreadable cheese wedges to give a subtle change in taste and it also gives the potatoes a super creamy texture.  It's enough to satisfy Mom and Dad's taste but, it's not too overwhelming for the kids.

Directions: (Scroll down for printable recipe)
Peel and cube the potatoes, taking care to cut them into similar size pieces so they'll cook evenly.  In a medium stove top pot, cover the potatoes with cold salted water and bring to a boil. Cook over medium high heat until fork tender, about 15 minutes.  Drain the potatoes well then add the cheese wedges, sour cream, butter, salt and granulated garlic.

Using a hand mixer on medium-high speed, whip the potatoes with warm milk until smooth, adding additional warm milk as needed until you reach the desired consistency.

• Cook's Notes:
  Adding 2 tablespoons of chopped fresh parsley to the potatoes makes the potatoes more visually interesting. It won't change the flavor if you opt to leave it out.
• You can use Crema in place of sour cream, if desired.

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Potato Masher
• 6 Quart Stainless Steel Pot
• Hand Mixer 
• Vegetable Peeler 

Print Recipe Pin Recipe Rate this Recipe

Garlic Herb Whipped Potatoes

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Side Dish

Cuisine: American

Keyword: garlic-herb-whipped-potatoes, garlic-mashed-potatoes

Servings: 6 cups (may vary)

Calories: 293kcal

Author: Melissa Sperka

Ingredients

• 3 lbs russet or yukon gold potatoes peeled and cubed
• 6 wedges garlic herb flavored spreadable cheese (i.e. Laughing Cow)
• ⅔ cup sour cream
• 4 tablespoon salted butter
• ½ cup warm milk plus additional as needed
• 1 teaspoon salt to taste
• ½ teaspoon granulated garlic
• 1 tablespoon fresh parsley for garnishing

Instructions

• In a medium stove top pot, cover the potatoes with cold salted water and bring to a boil. Cook over medium high heat until fork tender. [About 15 minutes]
• Drain potatoes well. Add the cheese wedges, sour cream, butter, salt and granulated garlic.
• Using an electric mixer on medium-high speed, whip the potatoes with warm milk until smooth, adding additional warm milk as needed until you reach the desired consistency.
• Serve warm garnished with parsley, if desired.

Notes

a.) Adding 2 tablespoons of chopped fresh parsley to the potatoes makes the potatoes more visually interesting. It won't change the flavor if you opt to leave it out.
b.) Crema is a mild and delicately flavored Mexican cream. If you can't find it, sour cream always works!

Nutrition

Serving: 1cup | Calories: 293kcal | Carbohydrates: 43g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 47mg | Potassium: 1042mg | Fiber: 5g | Sugar: 3g | Vitamin A: 411IU | Vitamin C: 46mg | Calcium: 89mg | Iron: 2mg

Tried this recipe?Mention @melissassk or tag #melissassk!