Garlic-Dill Red Potatoes
A potato recipe that everyone can agree is nothing short of amazing. Whether it is just a Sunday or something special, these chunky creamy potatoes will give any mashed potato a run for their money.
- 3 pounds red potatoes
- 4 ounces cream cheese
- 4 tablespoons butter
- 1/2 cup half and half
- 3 tablespoons roasted garlic puree
- 2-3 tablespoons fresh dillweed (finely chopped)
- salt (to taste)
Peel about half of your potatoes and leave the remainder unpeeled, then cut them into 2-inch pieces. Place in a tall pot with water and bring to a boil. Cook until potatoes are fork-tender, about 15-20 minutes.
Drain potatoes and return to stove on very low heat. Add cream cheese, butter, and half and half, and using a potato masher in a combination of mashing and stirring motions, gently incorporate all ingredients without completely mashing the potatoes.
Using a spoon, add garlic, dill, and salt to taste and stir until fully incorporated.
Transfer to a serving dish and enjoy!
- Use freshly grated garlic if you don't have roasted garlic
- Whipped cream cheese is much easier to work with than the block
- You can make this a few hours ahead and keep warm in a crockpot
