Mel's Mashed Potatoes!

Ingredients

• 8lbs Russet potatoes

• 6 cloves garlic

• 1.5 sticks Butter

• 8oz Sour cream by Breakstone's

• 8oz Philadelphia original cream cheese by Kraft

• Garlic salt to taste

• Black pepper to taste

• 4 fl oz Half & half 

• approx 1.5 cups 2% Milk  

Directions

Take the butter, sour cream, and cream cheese out of the fridge and leave on the counter to soften and come to room temperature.

Peel and cut potatoes (in similar size pieces)

Put them in a pot of water with the garlic cloves and salt and bring to a boil.

Cook potatoes until you can stick a fork in them and it doesn't get stuck in the potato.

Strain the potatoes.  Put a little butter in the bottom of the hot pot so when you put the potatoes back in the pot they don't stick or burn.

Pour strained potatoes back into the pot and add butter immediately so it melts.  Add garlic salt and pepper to taste.

Then add the sour cream, cream cheese, half & half. 

Use a hand mixer to blend until smooth.  Add milk a little at a time to get the consistency you want as you're blending.