Red-skinned Mashed Potatoes

Hey, remember when you read the recipe for Pork Tenderloin and thought, "I wish I had a mashed potato recipe that would be perfect for that pork...?" Well, here you go! I found a recipe for mashed potatoes and made it my own. This is enough for about 4 side-servings.

6 med. red-skinned potatoes
salt
1 clove garlic, crushed/minced
3 tbsp. butter
1/4 stick cream cheese
about 1/4 cup milk
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. white pepper

1. Peel about half the skin off the potatoes and cut into small cubes. Place in a pot with enough water to cover the potatoes and a sprinkle of salt. Add the garlic to the water. Bring to a boil and cook about 10 minutes. Here's my test: insert a fork into a cube and if it falls right apart, they're done. Drain the potatoes well and return them to the pot.
2. Add the butter and cream cheese first and mash the potatoes with a potato masher. Smash 'em up well and allow the butter and cream cheese to melt before you add anything cold! This prevents too many lumps.
3. Pour in the milk and seasonings. Whip the potatoes well with a wooden spoon, or if you want them to be smoother, use an electric mixer. The small amount of skins in them add texture so I like to have a couple lumps here and there. Enjoy these babies, they're so tasty!