5 pounds red potatoes, cut into chunks (peeled or unpeeled)
1 tablespoon minced garlic
2 cubes chicken bouillon
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
Salt and pepper to taste

Bring a large pot of salted water to a boil. Add potatoes, garlic and chicken bouillon cubes. Cook potatoes until tender but still firm, about 15 minutes. Drain, reserving a little of the cooking water.