Serves 1
Directions
- 1Peel and cube six russet potatoes.
- 2Place 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 cook until they are fork tender.
- 6Completely drain all the water off the potatoes.
- 7Add the potatoes back into the pot on low heat to dry out some moisture.
- 8While 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.
- 9On a medium-low heat, stir the mixture until everything is incorporated.
- 10Add all the potatoes into the pan with the sauce.
- 11Use an electric mixer to blend until the potatoes are completely smooth.
Ingredients
- 6 russet potatoes
- 2 tablespoons salt
- 1 stick butter
- 8 ounces cream cheese
- 8 ounces sour cream
- 1 teaspoon garlic powder
- flavor time Southern seasoning
- black pepper
- 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.
Related recipes
Corn Maque Choux
American · Side
Shoestring Fries
American · Side
Cornbread Casserole
American · Side
Tennessee Onions
American · Side
Tennessee Onion Casserole
American · Side1h 15m
The Perfect BBQ Potato Salad
American · Side
Deviled Pickles
American · Side
New England Baked Beans, the Maine Way
American · Side6h 30m
Okra and Green Tomato Cornbread Fritters
American · Side
Mike's Hot Honey Sweet Potatoes
American · Side40m
Baked Beans
American · Side
Onion Boil
American · Side1h