Serves 1
Directions
- 1Start with 6 russet potatoes of about this size.
- 2Peel and cube your potatoes, then add them into an 8-quart pot.
- 3Add enough water to cover the potatoes by at least 3 inches.
- 4Add a couple of tablespoons of salt.
- 5Bring the potatoes to a boil and let them cook until they're fork-tender.
- 6Completely drain all the water off the potatoes.
- 7Add the potatoes back into the pot and put it back on a low heat to dry some of the moisture out of them.
- 8While the potatoes are drying out, add one stick of butter into a pan.
- 9Add an 8-ounce block of cream cheese.
- 10Add 8 ounces of sour cream.
- 11Add a teaspoon of garlic powder.
- 12Add flavor time southern seasoning.
- 13Add salt.
- 14Add black pepper.
- 15Add 8 ounces of heavy cream.
- 16On a medium-low heat, keep this stirred until everything is incorporated.
- 17Add all your potatoes into the pan with your sauce.
- 18Go in with your electric mixer until they're completely smooth.
- 19When you get done, this is what they should look like.
Ingredients
- 6 russet potatoes
- 2 tablespoons kosher salt
- 1 stick butter
- 8 ounces cream cheese
- 8 ounces sour cream
- 1 teaspoon garlic powder
- 1 teaspoon flavor time southern seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 8 ounces heavy cream
Equipment
8-quart potwooden spatulastrainerelectric mixerpan
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