Fill a substantial pot with gently salted water and bubble potatoes with chicken bouillon and garlic until the point when potatoes are delicate yet at the same time firm. Deplete potatoes in a bowl, holding water. Crush potatoes with harsh cream and cream cheddar, spooning saved water to accomplish wanted consistency. Exchange pureed potatoes to a moderate cooker, cover and cook for 2 to 3 hours on low. Blend in spread, salt and pepper before serving.