2 pounds russet potatoes, peeled and diced
1/4 cup (1/2 stick) unsalted butter, cubed
1 (8 oz.) package cream cheese, room temperature
1 cup half and half
3-4 cloves garlic, minced
1 teaspoon onion powder
Kosher salt and freshly ground pepper, to taste
Bring a large pot of salted water to boil, add potatoes and cook for 15-20 minutes, or until fork tender.
Drain potatoes, then return to stock pot.
Mash potatoes lightly, then add butter, cream cheese, garlic and onion powder, then season generously with salt and pepper.
Mash potatoes until mostly smooth, then gradually add half and half in, until desired consistency is reached.
Serve hot and enjoy.