1Start with six russet potatoes, peel and cube them.
2Add the cubed potatoes into an eight-quart pot.
3Add enough water to cover the potatoes by at least three inches.
4Add a couple tablespoons of salt.
5Bring the potatoes to a boil and let them cook until they are fork tender.
6Completely drain all the water off of the potatoes.
7Add the potatoes back into the pot on a low heat to dry some of the moisture out of them.
8While the potatoes are drying out, add one stick of butter, an eight-ounce block of cream cheese, eight ounces of sour cream, a teaspoon of garlic powder, Flavor Time Southern Seasoning, salt, black pepper, and eight ounces of heavy cream into a pan.
9On a medium-low heat, keep this mixture stirred until everything is incorporated.
10Add all the potatoes into the pan with the sauce.
11Use an electric mixer to blend until they are completely smooth.