Preparation Steps

• Gather all the ingredients and tools.
• Peel the potatoes and cut into large dice.
• Peel and slice shallots, and quarter fresh garlic.
• Lightly beat the eggs.
• Add all the ingredients for boiled potatoes to a pan. Fill the pan with hot water to 1" above the potatoes.
• Preheat the oven to (350°F) (176°C) and coat the baking dish with a thin layer of butter so the potatoes won't stick.
• Add the eggs and milk to a small bowl. Beat lightly with a fork until completely mixed.
• Take out an electric hand mixer that we will need.

Cooking Instructions

For Boiling Potatoes

• Place the pot with the ingredients for boiling potatoes on the stove over high heat and bring it to a low boil.
• Once the potatoes start boiling, reduce the heat to medium. Allow to cook for about 13 minutes or until fork tender. Strain the water and remove the rosemary stalk.
• Add the mixture to a large mixing bowl.

For Baking the Mashed Potatoes

• Add the whipped cream cheese, butter, and sour cream to the bowl with the potatoes. Mix with the low-speed electric hand mixer until the potatoes are broken up and all the ingredients are incorporated.
• Add 1 teaspoon salt and some pepper to the egg mixture. Mix on low speed until the eggs are absorbed. Increase the speed to high and mix for about 1 minute.
• Pour the potato mixture into the baking dish. Bake for 45 minutes. Turn on the broiler to toast the top for the last minute or two. Remove from the oven and serve hot.