Triple Cream Irish Potatoes

Serves 1
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Directions

  1. 1Start with six russet potatoes, about this size.
  2. 2Start with six russet potatoes, about this size.
  3. 3Start with six russet potatoes, about this size.
  4. 4Peel and cube the potatoes.
  5. 5Peel and cube the potatoes.
  6. 6Peel and cube the potatoes.
  7. 7Place the cubed potatoes into an eight-quart pot.
  8. 8Place the cubed potatoes into an eight-quart pot.
  9. 9Place the cubed potatoes into an eight-quart pot.
  10. 10Add enough water to cover the potatoes by at least three inches.
  11. 11Add enough water to cover the potatoes by at least three inches.
  12. 12Add enough water to cover the potatoes by at least three inches.
  13. 13Add a couple tablespoons of salt.
  14. 14Add a couple tablespoons of salt.
  15. 15Add a couple tablespoons of salt.
  16. 16Bring the potatoes to a boil and cook until they are fork tender.
  17. 17Bring the potatoes to a boil and cook until they are fork tender.
  18. 18Bring the potatoes to a boil and cook until they are fork tender.
  19. 19Completely drain all the water off the potatoes.
  20. 20Completely drain all the water off the potatoes.
  21. 21Completely drain all the water off the potatoes.
  22. 22Add the potatoes back into the pot on a low heat to dry out some of the moisture.
  23. 23Add the potatoes back into the pot on a low heat to dry out some of the moisture.
  24. 24Add the potatoes back into the pot on a low heat to dry out some of the moisture.
  25. 25While potatoes are drying, in a separate pan, add one stick of butter.
  26. 26While potatoes are drying, in a separate pan, add one stick of butter.
  27. 27While potatoes are drying, in a separate pan, add one stick of butter.
  28. 28Add an eight-ounce block of cream cheese to the pan.
  29. 29Add an eight-ounce block of cream cheese to the pan.
  30. 30Add an eight-ounce block of cream cheese to the pan.
  31. 31Add eight ounces of sour cream to the pan.
  32. 32Add eight ounces of sour cream to the pan.
  33. 33Add eight ounces of sour cream to the pan.
  34. 34Add a teaspoon of garlic powder to the pan.
  35. 35Add a teaspoon of garlic powder to the pan.
  36. 36Add a teaspoon of garlic powder to the pan.
  37. 37Add Flavor Time Southern seasoning, salt, and black pepper to the pan.
  38. 38Add Flavor Time Southern seasoning, salt, and black pepper to the pan.
  39. 39Add Flavor Time Southern seasoning, salt, and black pepper to the pan.
  40. 40Add eight ounces of heavy cream to the pan.
  41. 41Add eight ounces of heavy cream to the pan.
  42. 42Add eight ounces of heavy cream to the pan.
  43. 43On a medium-low heat, stir this mixture until everything is incorporated.
  44. 44On a medium-low heat, stir this mixture until everything is incorporated.
  45. 45On a medium-low heat, stir this mixture until everything is incorporated.
  46. 46Add all the potatoes into the pan with the sauce.
  47. 47Add all the potatoes into the pan with the sauce.
  48. 48Add all the potatoes into the pan with the sauce.
  49. 49Use an electric mixer to mix until the potatoes are completely smooth.
  50. 50Use an electric mixer to mix until the potatoes are completely smooth.
  51. 51Use an electric mixer to mix until the potatoes are completely smooth.
  52. 52Serve when done.
  53. 53Serve when done.
  54. 54Serve when done.

Ingredients

  • 6 russet potatoes
  • 6 russet potatoes
  • 6 russet potatoes
  • 2 tbsp salt
  • 2 tbsp salt
  • 2 tbsp salt
  • 1 stick butter
  • 1 stick butter
  • 1 stick butter
  • 8 oz cream cheese
  • 8 oz cream cheese
  • 8 oz cream cheese
  • 8 oz sour cream
  • 8 oz sour cream
  • 8 oz sour cream
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp flavor time Southern seasoning
  • 1 tsp flavor time Southern seasoning
  • 1 tsp flavor time Southern seasoning
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 8 oz heavy cream
  • 8 oz heavy cream
  • 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.