Scrub the outside of the potatoes. Cut the potatoes into big even sized chunks, about 1 inch. (You can peel them if you prefer). Place the potatoes into a large stock pot along with enough cold water to cover completely up to about 1 inch above the potatoes.
Add the two cloves of garlic into the water and then heavily salt the water, up to about 1 tablespoon.
Over high heat bring the potatoes to a boil and then reduce the heat to continue a steady boil and cook the potatoes 10-15 minutes or until you can easily insert a knife or fork into the potato.
Carefully drain the water off of the potatoes. Place the potatoes back into the hot stock pot and give a little shake.
While the potatoes are boiling in a small saucepan melt the butter and add the milk, salt and pepper and garlic powder. Over low heat warm the mixture.
Mash the potatoes to your desired consistency and using your favorite mashing method. If you like the potatoes smooth use a finer potato masher or a mixer. For a chunkier mash use a bigger potato masher. Just be careful to not overmix or the potatoes will be like glue.
Add the cream cheese cubes and ¾ cup parmesan cheese and gently stir into the potatoes just until mixed in.
Pour in the butter and milk mixture. Stir until combined.
Place into the serving bowl.
Melt the butter in a small dish and add the garlic powder. Drizzle the melted butter over the top of the potatoes.
Add fresh ground pepper for garnish over the top.
Sprinkle the potatoes with ¼ cup parmesan cheese.