In a skillet coated with cooking spray, sauté the minced garlic in hot olive oil over medium-high heat for 2 to 3 minutes or until tender.

Set aside.

In a Dutch oven, bring the cut potatoes and enough water to cover them to a boil.

Reduce the heat and cook for approximately 30 minutes or until the potatoes are tender.

Drain them.

In a large bowl, mash the cooked potatoes.

Stir in the sautéed garlic, ¼ cup of the shredded smoked Gouda cheese, fat-free half-and-half, minced chipotle peppers in adobo sauce, light margarine, fat-free cream cheese, and salt.

Mix until all ingredients are well blended.

Spoon the potato mixture into a 13×9-inch baking dish that has been coated with cooking spray.

Sprinkle the remaining ½ cup of shredded smoked Gouda cheese over the top.

Bake the dish at 350°F for 30 minutes or until the cheese is melted and the dish is heated through.