Garlic Mashed Potatoes Soufflé

3 pounds Idaho potatoes
1-2 T minced garlic, or to taste (The original recipe called for a whole bulb!)
1/2 C half and half
1 C butter (1 stick), room temperature
2 eggs, beaten
1 block cream cheese, room temperature
1/2 C sour cream
Optional for a cheese flavor too: 2 T blue cheese crumbles and 2 T Gruyere cheese, shaved
Salt and pepper

Peel potatoes and cut them into 2 inch pieces. Don't make them too small. Small potato pieces will absorb more water and make your mashed potatoes watery. Put the cut potatoes into a pot of cold water (not warm) with enough water to cover all the potatoes by an inch. Add about 2 t salt to the water and turn stove to high heat until the water boils. Then turn the heat down to medium and let the potatoes simmer until they are done. To test them, pierce then with a fork. If they are cooked, they will be tender. It will take about 20 minutes to cook. Drain the potatoes and put them back on low heat so even more water evaporates. Leave them for about a minute or two, just don't burn them. Let them cool for about 15-30 minutes. You don't want to mix your hot potatoes with the cold milk mixture because it will make them gluey.

In the meantime mix half and half milk, garlic, butter, cream cheese, eggs and sour cream with a hand mixer until well combined. This is when you'd add the optional cheeses and salt and pepper to taste. Add the potatoes to your mixer bowl and use a hand held electric mixer to beat them smooth. If you want, you can put them through a ricer as you add them. Move potatoes into a greased pan and place in a preheated 350 degree oven for about 30-45 minutes. 

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