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Add the chopped up potatoes into a large pot and cover with COLD water.
Add the chicken bouillon and bring to a boil.
Boil until fork tender.
Drain them and add them back into the pot.
Set the pot on a burner over warm and let them sit for at least five minutes.
To make the sauce, melt the butter over medium heat, then cook the garlic for about 1 minute, just until fragrant, being very careful not to burn it.
Add the cream cheese and heavy cream and salt and pepper, stirring constantly until it is a nice and smooth consistency.
Pour the sauce over the potatoes, and use a hand masher or electric mixer to mash them to your desired consistency.
Add more salt and pepper if needed.