Preheat the oven to 350º F.
Chop the peeled Idaho® potatoes into 2-inch chunks. Add to a pot and cover halfway with water.
Cover and bring to a boil. When the water starts to boil, turn down the heat to medium-low and simmer until the potatoes are softened. This will take about 15 minutes.
In a frying pan, add olive oil (or 2 tablespoons butter) and garlic. Sauté for 3 minutes.
Add in cream cheese, butter, spices, and milk. Stir frequently. Simmer until the cream cheese is melted.
Drain the potatoes into a colander.
Add the potatoes to a large bowl and pour the cream cheese mixture on top.
Use an electric mixer to whip the potatoes into a creamy soft mixture. Make sure there are no lumps.
Spread the potato mixture into a casserole dish and sprinkle the top with parmesan cheese.
Bake for 20 minutes so that the flavors all blend in.