6 large potatoes with the skins on
1/2 cup Philadelphia cream cheese
1/4 unsalted butter
2 Tbsp. milk
1 Tbsp. Schwartz Garlic Italian spice
I have so many variations to this recipe but this one is by far my husband and son’s favorite one. For my son who hates plain potatoes, I even smash a few cooked carrots in his from time to time. A very simple and easy recipe which is a bonus for busy mommies.
Boil 6 large potatoes with the skins on. Add cream cheese, butter, and garlic italian spice first and blend with a blender or by using a potato smasher. I always add the milk last because it depends on how big or small your potatoes are, to guestimate how much milk to use. I usually use 2 Tbsp. but if it looks too dry I add a touch more, if it already looks too creamy I cut back on the milk. You don’t want it pure liquid.
The fun part, I let Buba use the ice cream scoop to dish himself up. He loves it and for other kids it will look like ice cream on their plate. My son can’t have ice cream so he does know this but for those picky eater it is worth a try.