3 c. water
1 c. milk
1 (7.6 oz.) pkg. roasted garlic instant mashed potatoes
4 oz. cream cheese, cubed
1 c. (4 oz.) shredded Mexican cheese

In a large saucepan, bring water and milk to a rolling boil. Remove from the heat. Add contents of both envelopes from the potato package. Let stand for 1 minute; whip with a fork. Place the cream cheese in a microwave-safe bowl; cover and heat at 70% power for 45 seconds or until softened. Stir into potatoes. Transfer into a greased 1-quart baking dish. Sprinkle with cheese. Broil in oven for approximately 3 to 4 minutes or until cheese is melted.