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Garlic Cream Cheese Mashed Potatoes

2 pounds unpeeled new potatoes, cut into 1-inch cubes 

13/4 teaspoons salt, divided 

1/2 cup (1 stick) butter, cut into pieces 

4 ounces cream cheese, cut

into pieces, softened

5 (or more) garlic cloves, minced

1/2 cup finely chopped fresh parsley

1/4 cup grated Parmesan or Romano cheese

1/4–1/2 teaspoon white pepper

2 ounces Monterey Jack cheese, shredded

Place potatoes in a saucepan. Add 1 teaspoon salt and enough water to cover the potatoes by 3 inches. Bring to a boil and boil until tender. Drain and place in a large bowl. Mash by hand for home-style potatoes or use an electric mixer for smoother potatoes. Add butter, cream cheese, garlic, parsley, Parmesan cheese, remaining 3/4 teaspoon salt, and white pepper to the potatoes and mix well. Spoon potatoes into a greased 12-inch baking dish. Top with Monterey Jack cheese. Bake at 450º for 10 minutes or until top is lightly browned. Yields 10–12 servings. 

Variation: Use minced chives or green onions in place of parsley. Add 1/4

cup sautéed onion.

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