Wash and peel about 3-4 pounds russet potatoes. Cut them into 1" pieces.

For the garlic: Smash, Peel, and Cut 4 garlic cloves in half.

Place potatoes and garlic in a large pot and cover with water. Bring to a boil over medium heat. Boil about 15 minutes or until potatoes are fork-tender. Drain water and return back to the pot.

Mash potatoes. Add cream cheese, butter, salt, and pepper. Mix well. Feel free to use your hand mixer.

If potatoes are too thick, add milk until you reach desired consistency. If you like thicker potatoes- add less or if you like thin potatoes-add more. Stir well—salt and pepper to taste.