Preheat oven to 300°

Rough chop the potatoes and boil until a knife slips in and out easily.

Finely chop the onion and garlic and sweat until translucent. When done remove from the heat and stir in the cream cheese.

When the potatoes are done drain thoroughly and let cool slightly in a colander.

Add butter to the pot the potatoes were cooked in and return the potatoes to the pot.

With a potato masher mix the potatoes, butter, onion-garlic-cream cheese and dry spices.

Start stirring in the buttermilk, you may not need all 2 cups. While adding the buttermilk grate in the aged cheddar. More can definitely be used that is just all I had on hand.

Once the consistency is to your liking transfer to a greased casserole dish and stir in the remaining cheddar.

Bake covered at 300° for 45 minutes. Uncover move to the top rack and bake for another 12 or so minutes to get a little color.