Garlic Mashed Potatoes

I thought it was time to put some Thanksgiving recipes up.  Here is my tried and true garlic mashed potatoes that you ask me to make every year.  I do have a couple of things I throw in them at home (when not trying to please a broad variety of tastes).  The essential ingredients are in bold.
Yield: 10 Servings

Ingredients:
5 lbs Yukon Gold potatoes (about 9 large) peeled
2 T butter, softened
2 cups shredded cheese of your choice (I don't do this for Thanksgiving, I just add 1 cup cheap grated parmesan cheese) - but it is seriously yummy with cheddar
6 ounces of cream cheese - I use reduced fat
4 T of garlic (about 8 cloves, crushed and salted, or use the stuff from Costco)
Up to 1 1/4 cup milk (food storage baby -use the powdered stuff if you don't use whole milk)
2-3 strips of bacon crumbled up (another add on)
green onions sliced thin (another add on)
Salt and pepper to taste and add more butter to get the desired flavor and texture
Sometimes I add more garlic salt as well.

STEP ONE: peel potatoes & cut into chunks - smaller cook faster
STEP TWO: cover with water in a large pot and bring to a boil (unless you have Aunt Alice's pressure cooker), then let sit for 20 minutes or until tender - ok, it's usually much longer, but the original recipe says 20 minutes - maybe they have Aunt Alice's pressure cooker!
STEP THREE: Drain
STEP FOUR: If your pot is an old beater like mine, then leave the potatoes in it for this next part - if not - In a large mixing bowl, use beaters to mash potatoes and add butter,  cream cheese, milk and garlic, and anything else you decide to add.

To Freeze and Serve Later:
Cool and freeze in 2 cup portions in sandwich freezer bags or freezer containers - good for up to 2 months.
Thaw in either fridge or defrost in microwave.  Obviously heat them up, because that would be gross!