Triple Cream Irish Potatoes

Name: Triple Cream Irish Potatoes
Cuisine: American
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

Serves 1

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Triple Cream Irish Potatoes

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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.

Triple Cream Irish Potatoes

Serves 1

instagram.com

Triple Cream Irish Potatoes

instagram.com

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.