1. In a large saucepan, boil 4 lbs. of whole red potatoes until tender enough to be mashed, about 30-40 minutes.

2. Drain and transfer the potatoes to a large bowl. Add chicken broth and mash with garlic flavored spreadable cheese and season with salt and pepper.

This dish can be prepared the night before and reheated by placing the potatoes in an oven proof dish and heating for 30 minutes at 350 F.