Mashed Potatoes! (Exclamation)

I was at the grocery store this afternoon waiting in line with my turkey and $275 more groceries and I had a chuckle.  Three generation of grocery shoppers were behind me--mother, son, grandson.  The grandson was a bit out of control and after several attempts by the dad (half-ass if you ask me, "stop it" "settle down" "don't make me come over there" ) the grandmother turned around and said "If you can't control him, you can just go back home and I will have a peaceful Thanksgiving all by myself!"
It got real o'clock fast!!
But it made me think of all the food, and so...with a very special grave-related day fast approaching, I decided to share my mashed potatoes with you.  They probably aren't mine and you might already know.  They are creamy beyond belief and yummy...but not lite, fat free, or overly healthy in any way.  But they are delicious. I hope that you enjoy this as much as we do.  And as always, feedback or suggestions are always appreciated.  Happy Thanksgiving!!

3-4 lbs russet potatoes, peeled, chopped and boiled
1 small can whole milk--or half and half--or lets face it, cream
2 Tbsp Butter
8 Oz Cream Cheese, softened
1/2 tsp garlic powder
Salt
Pepper

Cook potatoes how you normally would if you are making mashed potatoes. Drain, salt and pepper* to taste and mash with a potato masher.  While they cool a bit, heat the milk/cream until it is about to boil. Add to the potatoes and mix with the mixer.  Add block of softened cream cheese and mix very well. Serve and act exhausted so that someone else does the dishes.

   From here, you can add other flavors.  For example, shredded colby/cojack cheese and roasted hatch green chili (even diced from the can) makes for an awesome side with steaks.  The green chili really hold up to the boldness of red meat.

  If you want to do a double stuffed baked potato, bake the potatoes instead of boiling.  Half and scoop out as you would a twice baked potato.  Instead of butter, add sour cream and cheddar cheese. Top with slices of precooked bacon--I cook the bacon to done but still limp or use that precooked bacon from the grocery store.  Put 2-3 slices of bacon side by side over the top and return to the oven for the second baking.

 If you feel like you need to channel your inner June Cleaver and make "iced" meatloaf, again, leave out the butter and cream and add shredded cheese and as the meatloaf is about done, ice as you would a cake.  Return to over and continue to cook.  Due to the fact that these potatoes are a bit stuff without the cream, they hold up very well and do not slide off the meatloaf.

*Whether you are making mashed potatoes or potato salad, after you have drained or before you mix add the salt and pepper directly to the potatoes.  Especially in the case of potato salad, you do not want a lump of unflavored potato.