4-5 large russet potatoes
1 cube of unsalted butter
1 8oz Philly cream cheese
1 small container of heavy whipping cream
4 cloves of garlic, minced
salt and pepper to taste
paprika

On low heat, take 2 tablespoons of the butter and on low heat melt with the garlic. Keep it on low heat until the potatoes are done. (You will want the garlic to be soft so it incorporates into the potatoes easily) Peel and cut potatoes in to equal sized cubes. Cover with cold water.

Cook the potatoes over medium heat until they are fork tender (to avoid lumps, it is best to make sure they are all the same size). Do not overcook or they will be mushy.

Drain the potatoes and return them to the pot. Using a potato masher add the rest of the butter, the cream cheese and smash together.

Using a mixer, add the melted butter and garlic whipping the potatoes while also adding whipping cream. Add whipping cream until the mixture is creamy and just the right consistency. You do not need gravy for this dish.

If you are not eating them right away, add a dab of butter to the top and sprinkle with paprika and keep in the over on low heat.

Submitted by: Janet Mauchline