4Add enough water to cover the potatoes by at least three inches.
5Add a couple tablespoons of salt.
6Bring the potatoes to a boil and cook until they are fork tender, meaning you can pick it up with a fork, but with pressure it falls apart.
7Completely drain all the water off the potatoes.
8Add them back into the pot on a low heat to dry some of the moisture out of them.
9While the potatoes are drying, in a separate pan, add one stick of butter, an eight ounce block of cream cheese, eight ounces of sour cream, a teaspoon of garlic powder, flavor time southern seasoning, salt, black pepper, and eight ounces of heavy cream.
10On a medium-low heat, stir this mixture until everything is incorporated.
11Add all your potatoes in here with your sauce.
12Use an electric mixer until they are completely smooth.