4Place the cubed potatoes into an eight-quart pot.
5Place the cubed potatoes into an eight-quart pot.
6Place the cubed potatoes into an eight-quart pot.
7Add enough water to cover the potatoes by at least three inches.
8Add enough water to cover the potatoes by at least three inches.
9Add enough water to cover the potatoes by at least three inches.
10Add a couple tablespoons of salt.
11Add a couple tablespoons of salt.
12Add a couple tablespoons of salt.
13Bring the potatoes to a boil and cook until they are fork tender.
14Bring the potatoes to a boil and cook until they are fork tender.
15Bring the potatoes to a boil and cook until they are fork tender.
16Completely drain all the water off the potatoes.
17Completely drain all the water off the potatoes.
18Completely drain all the water off the potatoes.
19Add the potatoes back into the pot on low heat to dry out some moisture.
20Add the potatoes back into the pot on low heat to dry out some moisture.
21Add the potatoes back into the pot on low heat to dry out some moisture.
22While the potatoes are drying, in a separate pan, combine one stick of butter, an eight-ounce block of cream cheese, eight ounces of sour cream, one teaspoon of garlic powder, flavor time Southern seasoning, salt, black pepper, and eight ounces of heavy cream.
23While the potatoes are drying, in a separate pan, combine one stick of butter, an eight-ounce block of cream cheese, eight ounces of sour cream, one teaspoon of garlic powder, flavor time Southern seasoning, salt, black pepper, and eight ounces of heavy cream.
24While the potatoes are drying, in a separate pan, combine one stick of butter, an eight-ounce block of cream cheese, eight ounces of sour cream, one teaspoon of garlic powder, flavor time Southern seasoning, salt, black pepper, and eight ounces of heavy cream.
25On a medium-low heat, stir the mixture until everything is incorporated.
26On a medium-low heat, stir the mixture until everything is incorporated.
27On a medium-low heat, stir the mixture until everything is incorporated.
28Add all the potatoes into the pan with the sauce.
29Add all the potatoes into the pan with the sauce.
30Add all the potatoes into the pan with the sauce.
31Use an electric mixer to blend until the potatoes are completely smooth.
32Use an electric mixer to blend until the potatoes are completely smooth.
33Use an electric mixer to blend until the potatoes are completely smooth.
Ingredients
6 russet potatoes
6 russet potatoes
6 russet potatoes
2 tablespoons salt
2 tablespoons salt
2 tablespoons salt
1 stick butter
1 stick butter
1 stick butter
8 ounces cream cheese
8 ounces cream cheese
8 ounces cream cheese
8 ounces sour cream
8 ounces sour cream
8 ounces sour cream
1 teaspoon garlic powder
1 teaspoon garlic powder
1 teaspoon garlic powder
flavor time Southern seasoning
flavor time Southern seasoning
flavor time Southern seasoning
black pepper
black pepper
black pepper
8 ounces heavy cream
8 ounces heavy cream
8 ounces heavy cream
Equipment
eight quart potpanelectric mixer
Tips
Cook potatoes until fork tender, meaning they can be picked up with a fork but fall apart with pressure.
Dry out the potatoes on low heat after draining to remove moisture.