Step 1

Bring a large pot of water to a boil over high heat.

Step 2

Peel the potatoes and chop them into 1 or 2 inch pieces. (See photos)

Step 3

Chop the onion. Smash and mince the garlic.  (You can use garlic from the jar in a pinch, but fresh is always better.)

Step 4

Add the potatoes, onions, and garlic to the pot of boiling water. Bring it back up to a boil and then lower the heat to a simmer.

Step 5

Simmer for 15-20 minutes, until the potatoes are very fork tender.

Step 6

Drain the potatoes carefully. I always use the lid and tip it over the sink but this can be a little heavy. Use a large colander if you have one. Return to the pot.

Step 7

Add the cream cheese, butter, chicken bouillon, and 1 teaspoon seasoned salt.

Step 8

Use an electric mixer to whip the potatoes until ultra creamy. You shouldn't need to whip more than 1-2 minutes. Make sure you scrape the sides and bottom with a spatula. Don't over mix; once it's whipped, turn off the mixer.

Step 9

Taste it and see if you would like to add up to 1 more teaspoon of seasoned salt.

Step 10

Garnish with fresh parsley if you're a food blogger and need to post pictures of pretty food on the internet. Otherwise you can safely skip this step ;)