Dice your small red potatoes into 1 inch cubes.

In a large pot bring your chicken broth to a boil. Carefully place your potatoes in the boiling broth and let them boil for about 20 minutes or until they are tender and can easily be pierced with a fork.

When your potatoes are done, drain your potatoes. In your empty pot, place your garlic and butter. Allow this to simmer until the butter is completely melted and the garlic is fragrant. Add the cream cheese to allow it to melt some.

Add the potatoes back into the pot and stir to coat with the butter, garlic and cream cheese mixture. Add your seasoning and ½ cup of buttermilk. You can either smash the potatoes for more texture or you can use a hand mixer for smoother mashed potatoes. Add additional buttermilk if desired.

Sprinkle with pepper and serve with green onions if desired.