Step 1

Spray a 13 x 9-inch baking dish (or two smaller baking dishes) with cooking spray.

Step 2

Place peeled potatoes and garlic in a pot of cold water to cover. Add a generous amount of salt (approximately 1 tablespoon).

Step 3

Set the pot on the stove burner and set the heat to HIGH. Place the butter in a stainless steel bowl and set it over the potatoes to melt the butter.

Step 4

Bring potatoes and garlic to a boil. KEEP AN EYE ON THE BUTTER and remove the bowl from the pot when the butter JUST melts and before the pot boils over. Add 1 teaspoon salt to the butter.

Step 5

Boil the potatoes uncovered until they can be easily pierced with a knife. Turn the heat off.

Step 6

Drain the potatoes then place the pot back on the OFF--BUT STILL WARM-- burner for 1-2 minutes.

Step 7

Working quickly, push the potatoes through a potato ricer into the melted salted butter. Stir to distribute the butter and smooth out the "riced" potatoes.

Step 8

Push the potatoes to one side of the bowl. Place the cream cheese, sour cream and half-and-half in the other side of the bowl. Puree the cream cheese/sour cream/half-and-half blend with an immersion blender (DO NOT PUREE THE POTATOES). (Alternatively, use a hand mixer to smooth out the blend.)

Step 9

Stir the potatoes into the cream cheese/sour cream/half-and-half blend. (It will take a little while and you may think you have potato soup, but as the potatoes cool, they'll blend with the creamy blend.

Step 10

Transfer the potatoes to the prepared baking dish. Refrigerate until needed.

Step 11

When ready to bake, let potatoes sit out at room temperature for 30 minutes. (You never want to place a cold ceramic or glass dish directly into a hot oven.) Preheat oven to 375 degrees. Bake for 45-50 minutes or until heated through and the top is lightly golden.