Dice the potatoes into 1-inch cubes (peel them if you like, or leave the skins on). Place in a large pot, cover with cold water, and add 1 tablespoon of salt. Bring to a boil over high heat and cook until fork-tender, about 20 minutes. Drain and return to the pot or a mixing bowl.

Make the garlic butter: While the potatoes are cooking, melt the butter in a small saucepan over low heat. Stir in the minced garlic. Cube the softened cream cheese so it’s ready to add. (If it’s not softened, microwave it for a few seconds—just remove the foil first.) Preheat the oven broiler.

Add to the drained potatoes: Garlic butter, Remaining ½ tablespoon salt, Black pepper, Parsley, Onion powder, Cream cheese, Sour cream, Dan-O’s Seasoning (if using)

Mash everything together with a potato masher until mostly smooth.

Pour in the heavy cream, then use an electric hand mixer to whip the potatoes until creamy and smooth. Taste and adjust seasoning with extra salt and pepper, if needed. Fold in half of the shredded cheddar.

Transfer the potatoes into a 9×9 baking dish. Sprinkle the remaining cheddar cheese over the top. Place under the broiler for 2–3 minutes, just until the cheese is melted and bubbly.

Garnish with sliced green onions, if desired. Serve warm and enjoy!