Ingredients:

• 6 cups Idaho® Russet Potatoes, peeled
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 8 ounces of cream cheese (full fat)
• 2 tablespoons butter
• 1 ½ teaspoons salt
• ½ teaspoon pepper
• 1 teaspoon fresh thyme
• 1 cup milk
• 3 tablespoons grated Parmesan cheese

Directions:

1. Preheat the oven to 350°F.
2. Chop the peeled Idaho® potatoes into 2-inch chunks. Add to a pot and cover halfway with water.
3. Cover and bring to a boil. When the water starts to boil, turn down the heat to medium-low and simmer until the potatoes are softened. This will take about 15 minutes.
4. In a frying pan, add olive oil and garlic. Sauté for 3 minutes.
5. Add in cream cheese, butter, spices and milk. Stir frequently. Simmer until the cream cheese is melted.
6. Drain the potatoes into a colander.
7. Add the potatoes to a large bowl and pour the cream cheese mixture on top.
8. Use an electric mixer to whip the potatoes into a creamy soft mixture. Make sure there are no lumps.
9. Spread the potato mixture into a casserole dish and sprinkle the top with Parmesan cheese.
10. Bake for 20 minutes to blend the flavors together.
11. Serve hot.