I like ours on the creamy side, so I used a full 1/2 cup milk in this recipe, but if you prefer yours to be firmer and a little more "dry", I'd start with 1/4 cup and go from there. The cream cheese gives these a very sticky consistency and a nice creaminess!
Creamy, Cheesy Mashed Potatoes
2.5 pounds Yukon Gold potatoes
3 TBS butter
1/4 cup Parmesan cheese
4-oz cream cheese
1/4 - 1/2 cup milk
1 clove garlic, peeled and minced
salt and pepper to taste
- Bring a pot of salted water to a boil. Add potatoes; cook until tender (about 15-20 minutes). Turn off heat; drain and return potatoes to pot.
- Add butter, Parmesan cheese, milk, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.