INGREDIENTS

• 3 lbs potatoes of choice (cleaned and halved)
• 8oz cream cheese
• ¼ lb unsalted butter
• 2-3 medium yellow onions (cleaned and diced)
• 10 cloves garlic (whole)
• 1 cup sour cream
• 8oz brie cheese
• 3 Tbsp Breakfast Stout
• Salt and pepper

DIRECTIONS

Heat a medium to large sauté pan over medium/low heat. Add butter, and once melted, add onions. Stir occasionally to keep from burning.

In a large stock pot, add potatoes, cold water to cover, and a tablespoon of salt. Put over high heat, until a rolling boil, then reduce heat to a simmer, and cook until potatoes are fork tender. Drain and return to stock pot.

Add garlic cloves to the butter and onions, until they begin to brown, and are very tender.

Add cream cheese, sour cream, brie cheese, Breakfast Stout, and onion & garlic butter to the cooked potatoes.

Blend or mash together until consistent. Add salt and pepper to taste. Serve hot.