Marry Me Mashed Potatoes

Name: Marry Me Mashed Potatoes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 pounds russet potatoes, peeled and cubed; 6 ounces cream cheese, cubed and softened; 1/4 cup butter, cubed; 1 garlic clove, minced; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1/4 cup heavy whipping cream; 1/2 cup chopped fresh spinach; SAUCE:; 2 tablespoons butter; 2 tablespoons extra virgin olive oil; 2 garlic cloves, minced; 3 tablespoons all-purpose flour; 1 cup chicken broth; 1/2 cup julienned oil-packed sun-dried tomatoes, drained; 1/4 teaspoon dried oregano; 1/4 teaspoon dried thyme; 1/4 teaspoon salt; 1/4 teaspoon crushed red pepper flakes; 3/4 cup heavy whipping cream; 3/4 cup grated Parmesan cheese; Fresh basil leaves, for garnish

Total Time Prep: 20 min. Cook: 10 min.

Yield 6 servings

Test Kitchen Approved

Marry Me mashed potatoes are smothered in a creamy sun-dried tomato, garlic and Parmesan sauce that's decadent enough to warrant a proposal.

Ingredients

2 pounds russet potatoes, peeled and cubed
6 ounces cream cheese, cubed and softened
1/4 cup butter, cubed
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup heavy whipping cream
1/2 cup chopped fresh spinach
SAUCE:
2 tablespoons butter
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup julienned oil-packed sun-dried tomatoes, drained
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
3/4 cup heavy whipping cream
3/4 cup grated Parmesan cheese
Fresh basil leaves, for garnish

Directions

Place cubed potatoes in a large saucepan; cover with water. Bring to a boil; reduce heat slightly. Cook until very tender, about 10 minutes. Drain; return to the saucepan. Place back on the stovetop without the heat on; toss potatoes to cook off excess moisture. Remove from the burner. Stir in cream cheese, butter, garlic, salt and pepper. Mash the potatoes. Stir in cream until creamy; fold in spinach. Cover; set aside.
In a large saucepan, heat butter and olive oil over medium heat. Add garlic; cook until fragrant, 60-90 seconds. Stir in flour; cook until lightly browned, 1-2 minutes. Whisk in chicken broth until smooth. Stir in sun-dried tomatoes, oregano, thyme, salt and red pepper flakes. Simmer until thickened, 1-2 minutes, stirring occasionally. Slowly stir in cream; simmer 1 minute. Stir in Parmesan. Remove from heat.
To serve, dollop mashed potatoes in bowls. Ladle sauce on top. Garnish with basil leaves to serve.

Nutrition Facts

1 serving: 545 calories, 44g fat (25g saturated fat), 113mg cholesterol, 741mg sodium, 31g carbohydrate (4g sugars, 2g fiber), 9g protein.

I made these mashed potatoes as a side dish, but the unique flavor really stole the attention away from the main course! The creamy sun-dried tomato and Parmesan sauce is so savory and decadent. —Nancy Mock, Southbridge, Massachusetts

Recipe Creator

Community Cook