Triple Cream Irish Potatoes
Serves 1
Directions
- 1Peel and cube the russet potatoes.
- 2Place the cubed potatoes into an 8-quart pot.
- 3Add enough water to cover the potatoes by at least 3 inches.
- 4Add a couple of tablespoons of kosher salt to the pot.
- 5Bring the potatoes to a boil and cook until they are fork-tender.
- 6Completely drain all the water off the potatoes using a colander.
- 7Add the drained potatoes back into the pot.
- 8Place the pot on low heat to dry some of the moisture out of the potatoes.
- 9While potatoes are drying, melt one stick of butter in a separate pan.
- 10Add an 8-ounce block of cream cheese to the melted butter.
- 11Add 8 ounces of sour cream.
- 12Add a teaspoon of garlic powder.
- 13Add Flavor Time Southern Seasoning.
- 14Add salt.
- 15Add black pepper.
- 16Add 8 ounces of heavy cream.
- 17On a medium-low heat, stir the mixture until everything is incorporated and smooth.
- 18Add all your potatoes into the sauce.
- 19Use an electric mixer to mash the potatoes until they are completely smooth.
Ingredients
- 6 about this size Russet potatoes
- Water
- 2 tablespoons Kosher salt
- 1 stick Butter
- 8 ounce block Cream cheese
- 8 ounces Sour cream
- 1 teaspoon Garlic powder
- Flavor Time Southern Seasoning
- Salt
- Black pepper
- 8 ounces Heavy cream
Equipment
8-quart potcolanderpanelectric mixerwooden spatulafork
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