Serves 1
Directions
- 1Start with six russet potatoes, about this size.
- 2Peel and cube the potatoes.
- 3Place the cubed potatoes into an eight-quart pot.
- 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.
- 7Completely drain all the water off the potatoes.
- 8Add the potatoes back into the pot on a low heat to dry out some of the moisture.
- 9While potatoes are drying, in a separate pan, add one stick of butter.
- 10Add an eight-ounce block of cream cheese to the pan.
- 11Add eight ounces of sour cream to the pan.
- 12Add a teaspoon of garlic powder to the pan.
- 13Add Flavor Time Southern seasoning, salt, and black pepper to the pan.
- 14Add eight ounces of heavy cream to the pan.
- 15On a medium-low heat, stir this mixture until everything is incorporated.
- 16Add all the potatoes into the pan with the sauce.
- 17Use an electric mixer to mix until the potatoes are completely smooth.
- 18Serve when done.
Ingredients
- 6 russet potatoes
- 2 tbsp salt
- 1 stick butter
- 8 oz cream cheese
- 8 oz sour cream
- 1 tsp garlic powder
- 1 tsp flavor time Southern seasoning
- 1 tsp black pepper
- 8 oz heavy cream
Equipment
8-quart potpanelectric mixer
Tips
- Add enough water to cover potatoes by at least three inches when boiling.
- Cook potatoes until fork tender.
- Dry out potatoes on low heat after draining.
- Keep the sauce stirred until everything is incorporated.
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