Red Skinned Roasted Garlic Mashed Potatoes

These potatoes are so good, I could eat them all the time.

1 1/4 lbs. red skinned potatoes, washed and quartered
2 1/2-3 cups water (you might need to add a little more depending on the size of the potatoes)
3 cubes chicken bouillon
7 cloves roasted garlic
1/4 cup cream cheese
1/2 Tablespoon chopped fresh parsley

Place potatoes in large pan. Add water and bouillon and bring mixture to a boil. Reduce heat, cover the pan and cook for 20-25 minutes or until the potatoes are tender. Drain liquid, reserving a little, and then mash the potatoes. Add roasted garlic and the cream cheese in while mashing. Gradually add extra liquid from pan to potatoes to get as fluffy as you like and then sprinkle the parsley on top.

Roasted Garlic: Slice the end of a garlic bulb off. Place on tinfoil and drizzle with olive oil. Wrap garlic clove in the tinfoil and place in the oven at 400 degrees for 45-50 minutes or until garlic is soft. When done press garlic cloves out and add to potatoes. You can buy jars of roasted garlic in the store, but they just aren't the same compared to the fresh ones.