Preheat oven to 350°. (If these are sharing the oven with a recipe that needs to be at another temperature, they should be fine in a range of 325°-375°.)
Peel potatoes. Cut into large, even chunks and boil until fully cooked, about 15 minutes.
Drain the potatoes and transfer them to a large mixing bowl. If you are using a hand mixer or immersion blender (see step 5), you can also save yourself a dirty dish by just putting them back in the pot they cooked in – as long as the pot is not nonstick.
Add the butter to the potatoes and stir a bit so it starts to melt. Add the cream cheese, Alouette spread, garlic, and a couple pinches of salt.
There are a few ways to proceed with making these. You can use a stand mixer, a hand mixer, or an immersion/stick blender.If using a stand mixer: Blend on low speed using the paddle attachment (flat beater) until the potatoes start begin to get smooth and the ingredients start to incorporate.If using a hand mixer: Use the mixer to mash up the potatoes a before starting to blend. Blend on low speed until the potatoes start to get smooth and the ingredients start to incorporate.If using an immersion blender: Use a fork or potato masher to mash up the potatoes a bit. Pulse until the ingredients start to incorporate and the potatoes begin to get smooth. You may need to stir a little with a spoon or spatula periodically.
Add the milk or half & half and grated asiago and mix into the potatoes. Taste to make sure there is enough salt, and add more if needed.
Transfer potatoes to a casserole dish. Bake until the peaks of the potatoes begin to turn golden on the peaks. (They can also be served not quite golden. I’ve baked these anywhere from 15 minutes to 30 minutes.)