Servings: 8

Weight Watcher Smart Points: 15

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 stick (1/2 c) real butter
  • 4 oz cream cheese
  • 1/2 c heavy cream or half and half
  • 3 cloves roasted garlic
  • salt and pepper to taste
  • 2 c shredded cheddar cheese
  • 3 lb Yukon gold potatoes


  1. Wrap garlic bulb in foil and roast in oven at 300 degrees 45 minutes
  2. Remove and smash 3 cloves with a fork
  3. Set aside.Wash and cube potates
  4. Place potatoes in a large pot and cover with water
  5. Add 1/2 T salt to water
  6. Bring to a boil
  7. Boil approximately 20 minutes
  8. Cook time will depend on how large you cube the potatoes
  9. They will be done when fork tender
  10. Drain potatoes reserving some of the liquid
  11. (I add the potatoes back to the hot pan.) Add cream cheese, butter, heavy cream, roasted garlic, salt and pepper to potatoes
  12. Mash and stir until everything is incorporated and potatoes are the consistency you like
  13. Add cheese and stir until cheese melts
  14. Add reserved liquid (or more heavy cream) if necessary.

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