5 lb potatoes (Yukon gold potatoes are nice for this)
1 stick butter
1 cup half and half
1 8 oz tub whipped cream cheese with chives
1/2 tsp garlic powder
1 cup sliced almonds
Peel and quarter potatoes. Heat oven to 350 deg. In a large pot, cover potatoes with water. Add a little salt and bring to a boil. Reduce to simmer and cook about 15 to 20 minutes or until fork tender. Do not overcook. Drain thoroughly. Place in a large mixer bowl (or use a hand mixer). Add butter, half and half and cream cheese. Mash and mix at low speed until potatoes are mashed. Increase speed to medium low and beat until smooth. Turn into a 9x13 baking dish which has been sprayed with cooking oil spray. Place uncovered in a preheated oven and bake about 30 minutes. Sprinkle almonds evenly on top and bake an additional 15 minutes. Allow to stand a few minutes before serving.