1 1/4 pounds red-skinned potatoes, washed and quartered
2 1/2 cups water
3 chicken flavored bouillon cubes
6-8 cloves garlic, roasted
1/4 cup cream cheese, softened
2 tbsps chopped fresh parsley
Extra virgin olive oil

Red-Skinned Mashed Potatoes With Garlic

1. Place potatoes in a large saucepan. Add water and bouillon cubes. Bring mixture to a boil. Reduce heat, cover and cook for 20-25 minutes or until potatoes are tender. Drain, reserving the cooking liquid.
2. Mash potatoes with a potato masher or beat with an electric mixer. Add roasted garlic and cream cheese to potatoes. Gradually beat in enough reserved cooking liquid to make potatoes light and fluffy.
3. Stir in parsley and serve immediately. Mashed potatoes are the ultimate comfort food, and this updated version will help make the season's longer days and cooler temperatures more tolerable!
4. To roast garlic, slice off the end of the garlic bulb. Drizzle cut end with olive oil and wrap in aluminum foil. Roast in a 400� F oven for 45-50 minutes or until garlic is soft. Squeeze garlic from peel and add to mashed potatoes, or serve on toasted baguettes.
   Serves 6
   Preparation time: 30 minutes