Mashed Potatoes

Ingredients:

• 2 1/2 pounds yukon gold potatoes cut into 1-inch chunks

• 2 1/2 russet potatoes

• 1 tablespoon + 2 teaspoons kosher salt divided

• 2 garlic cloves minced

• 3 tablespoons unsalted butter

• 1 cup whole milk

• 4 ounces fat-free cream cheese room temperature

• green onions thinly sliced

Utensils:

• large pot

• strainer

• potato masher

• mixing spoon

• knife

• cutting board

• sauce pan

Instructions:

1. prepare ingredients

2. place 5 pounds of cut potatoes into a large pot

3. fill the pot with cold water so that the water comes up at least 1-inch above the potatoes

4. add 2 minced garlic cloves to the pot

5. add 1 tbsp of salt to the pot and place the pot on the stove over high heat

6. once the water is boiling, reduce the heat to medium-high and cook the potatoes for 10-12 minutes until fork tender

7. carefully strain out all the water from the pot and return it to the stove with the stove off

8. get a sauce pan and add 1 cup of whole milk

9. add 3 tbsp of butter to the pan

10. add 2 tsp of salt to the pan and place on the stove over medium-low heat until the butter is just melted and the mixture is warm; you want to avoid boiling the milk or it will curdle

11. use a potato masher to mash the potatoes to your desired consistency

12. pour the milk mixture into the pot and fold together until almost fully combined

13. add 4 oz of room temperature fat-free cream cheese and continue folding the potatoes until everything is completely mixed

When you are ready for serving, sprinkle sliced green onions over the potatoes and serve them as a side dish.