1 (10 ounce) package frozen dinner potatoes, thawed
1 (10 ounce) can condensed cream of chicken soup
1 1/2 cups milk
1 can evaporated milk
1/3 cup all-purpose flour
1 1/2 tablespoons chicken bouillon granules
2 teaspoons salt
1 teaspoon crushed garlic powder
Place dinner potatoes in a large pot and cover with water; cover and let them steam soak for 10 minutes. Drain and place them in a large bowl. Peel and slice. Stir together the soups and milk.
In a large skillet over medium heat, heat the chicken bouillon. Stir in the salt, garlic powder, flour, and chicken bouillon, reduce heat to medium low, and stir for 5 minutes.
Pour the soup mixture into the potato mixture; stir gently, adding water as needed.