Nutritional Info

Nutrition Facts

Serving Size 1 (174g)

Calories 188
Calories from Fat 70 (37%)
Amount Per Serving %DIV
Total Fat 7.8g 12%
Saturated Fat 5.2g 26%
Monounsaturated Fat 2.1g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 22.4mg 7%
Sodium 107.3mg 5%
Potassium 701.5mg 15%
Total Carbohydrate 24.6g 8%
Dietary Fiber 2.6g 10%
Sugars 2g
Protein 4.4g 9%

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Recipe Description
Did you know that most of the nutrients in a potato are located directly under the skin?  This recipe uses the whole potato.
Prep time
20 min
Cook time
30 min
Ready In
50 min


Serves Tool

Serves To:USMetric
2 Pound(lb)  russet potatoes
6 Clove(clv)  garlic, peeled
1   onion, chopped
1/4 Cup(c)  butter
3 Ounce(oz)  cream cheese, softened
1/3 Cup(c)  milk
1/2 Teaspoon(t)  salt
1/8 Teaspoon(t)  white pepper


Wash potatoes, quarter, and place in large pot of boiling salted water.  Simmer over medium low heat for 15 to 20 minutes, or until potatoes are tender when tested with a fork.  Drain into a colander and immediately return the potatoes to the hot pot.  Shake over low heat for 1 minute to evaporate water.  Meanwhile, melt butter in small saucepan.  Add garlic and onion.  Cook and stir until onions start to caramelize, about 8 minutes.  When potatoes are cooked and dried, add butter mixture and mash with potato masher or fork until combined.  Then add cream cheese, milk, and seasonings.  Mash and stir until combined, but leave some pieces of potato visible.  Cover and turn off heat.  Let stand for 5 minutes before serving.

Additional notes

Tip:  The order you add ingredients to mashed potatoes will ensure a fluffy potato that is tender and creamy.  Always add butter or other fats first.  The fat coats the starch molecules so they can't combine and make the potatoes sticky.  Then add liquids and mash until the mixture is combined and potatoes are creamy.

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