Triple Cream Irish Potatoes

Name: Triple Cream Irish Potatoes
Cuisine: American
Ingredients: 6 about this size Russet potatoes; 2 tablespoons Kosher salt; 1 stick Butter; 8 ounces Cream cheese; 8 ounces Sour cream; 1 teaspoon Garlic powder; Flavor Time Southern Seasoning; Salt; Black pepper; 8 ounces Heavy cream

Serves 1

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Triple Cream Irish Potatoes

youtube.com

Serves 1

Directions

1Start with six Russet potatoes about this size, peeled and cubed.
2Add the peeled and cubed potatoes to an 8-quart pot.
3Add enough water to cover the potatoes by at least 3 inches.
4Add a couple of tablespoons of salt to the pot.
5Bring the potatoes to a boil and let them cook until they're fork-tender.
6Completely drain all the water off the potatoes.
7Add the potatoes back into the pot and place it on a low heat to dry some of the moisture out of them.
8While the potatoes are drying out, add one stick of butter into a pan.
9Add an 8-ounce block of cream cheese.
10Add 8 ounces of sour cream.
11Add a teaspoon of garlic powder.
12Add Flavor Time Southern Seasoning.
13Add salt.
14Add black pepper.
15Add 8 ounces of heavy cream.
16On a medium-low heat, keep the mixture stirred until everything is incorporated.
17Add all your potatoes in here with your sauce.
18Go in here with your electric mixer until they're completely smooth.

Ingredients

6 about this size Russet potatoes
2 tablespoons Kosher salt
1 stick Butter
8 ounces Cream cheese
8 ounces Sour cream
1 teaspoon Garlic powder
Flavor Time Southern Seasoning
Salt
Black pepper
8 ounces Heavy cream

Equipment

8-quart potforkcolanderpanspatulaelectric mixer

Tips

If you know somebody that really likes mashed potatoes, whatever you do, do not make them these triple cream Irish potatoes, unless you plan to make them every day.
Make sure to add enough water to cover the potatoes by at least 3 inches.
When the potatoes are fork tender, you can pick them up with a fork, but with pressure, it falls apart.

Triple Cream Irish Potatoes

Serves 1

youtube.com

Triple Cream Irish Potatoes

youtube.com

Serves 1

Directions

1Start with six Russet potatoes about this size, peeled and cubed.
2Add the peeled and cubed potatoes to an 8-quart pot.
3Add enough water to cover the potatoes by at least 3 inches.
4Add a couple of tablespoons of salt to the pot.
5Bring the potatoes to a boil and let them cook until they're fork-tender.
6Completely drain all the water off the potatoes.
7Add the potatoes back into the pot and place it on a low heat to dry some of the moisture out of them.
8While the potatoes are drying out, add one stick of butter into a pan.
9Add an 8-ounce block of cream cheese.
10Add 8 ounces of sour cream.
11Add a teaspoon of garlic powder.
12Add Flavor Time Southern Seasoning.
13Add salt.
14Add black pepper.
15Add 8 ounces of heavy cream.
16On a medium-low heat, keep the mixture stirred until everything is incorporated.
17Add all your potatoes in here with your sauce.
18Go in here with your electric mixer until they're completely smooth.

Ingredients

6 about this size Russet potatoes
2 tablespoons Kosher salt
1 stick Butter
8 ounces Cream cheese
8 ounces Sour cream
1 teaspoon Garlic powder
Flavor Time Southern Seasoning
Salt
Black pepper
8 ounces Heavy cream

Equipment

8-quart potforkcolanderpanspatulaelectric mixer

Tips

If you know somebody that really likes mashed potatoes, whatever you do, do not make them these triple cream Irish potatoes, unless you plan to make them every day.
Make sure to add enough water to cover the potatoes by at least 3 inches.
When the potatoes are fork tender, you can pick them up with a fork, but with pressure, it falls apart.