Triple Cream Irish Potatoes
Serves 1
Directions
- 1Peel and cube six Russet potatoes.
- 2Peel and cube six Russet potatoes.
- 3Peel and cube six Russet potatoes.
- 4Add the peeled and cubed potatoes to an 8-quart pot.
- 5Add the peeled and cubed potatoes to an 8-quart pot.
- 6Add the peeled and cubed potatoes to an 8-quart pot.
- 7Add enough water to cover the potatoes by at least three inches.
- 8Add enough water to cover the potatoes by at least three inches.
- 9Add enough water to cover the potatoes by at least three inches.
- 10Add a couple tablespoons of salt to the pot.
- 11Add a couple tablespoons of salt to the pot.
- 12Add a couple tablespoons of salt to the pot.
- 13Bring the potatoes to a boil and cook until they are fork-tender.
- 14Bring the potatoes to a boil and cook until they are fork-tender.
- 15Bring the potatoes to a boil and cook until they are fork-tender.
- 16Completely drain all the water off the potatoes.
- 17Completely drain all the water off the potatoes.
- 18Completely drain all the water off the potatoes.
- 19Add the drained potatoes back into the pot.
- 20Add the drained potatoes back into the pot.
- 21Add the drained potatoes back into the pot.
- 22Place the pot on a low heat to dry some of the moisture out of the potatoes.
- 23Place the pot on a low heat to dry some of the moisture out of the potatoes.
- 24Place the pot on a low heat to dry some of the moisture out of the potatoes.
- 25While the potatoes are drying, add one stick of butter into a separate pan.
- 26While the potatoes are drying, add one stick of butter into a separate pan.
- 27While the potatoes are drying, add one stick of butter into a separate pan.
- 28Add an 8-ounce block of cream cheese to the pan.
- 29Add an 8-ounce block of cream cheese to the pan.
- 30Add an 8-ounce block of cream cheese to the pan.
- 31Add 8 ounces of sour cream to the pan.
- 32Add 8 ounces of sour cream to the pan.
- 33Add 8 ounces of sour cream to the pan.
- 34Add a teaspoon of garlic powder to the pan.
- 35Add a teaspoon of garlic powder to the pan.
- 36Add a teaspoon of garlic powder to the pan.
- 37Add Southern seasoning to the pan.
- 38Add Southern seasoning to the pan.
- 39Add Southern seasoning to the pan.
- 40Add salt to the pan.
- 41Add salt to the pan.
- 42Add salt to the pan.
- 43Add black pepper to the pan.
- 44Add black pepper to the pan.
- 45Add black pepper to the pan.
- 46Add 8 ounces of heavy cream to the pan.
- 47Add 8 ounces of heavy cream to the pan.
- 48Add 8 ounces of heavy cream to the pan.
- 49On a medium-low heat, stir the ingredients in the pan until everything is incorporated.
- 50On a medium-low heat, stir the ingredients in the pan until everything is incorporated.
- 51On a medium-low heat, stir the ingredients in the pan until everything is incorporated.
- 52Add all the potatoes into the sauce mixture.
- 53Add all the potatoes into the sauce mixture.
- 54Add all the potatoes into the sauce mixture.
- 55Use an electric mixer to mix the potatoes and sauce until completely smooth.
- 56Use an electric mixer to mix the potatoes and sauce until completely smooth.
- 57Use an electric mixer to mix the potatoes and sauce until completely smooth.
Ingredients
- 6 Russet potatoes
- 6 Russet potatoes
- 6 Russet potatoes
- 2 tablespoons Kosher salt
- 2 tablespoons Kosher salt
- 2 tablespoons Kosher salt
- 1 stick Butter
- 1 stick Butter
- 1 stick Butter
- 8 ounces Cream cheese
- 8 ounces Cream cheese
- 8 ounces Cream cheese
- 8 ounces Sour cream
- 8 ounces Sour cream
- 8 ounces Sour cream
- 1 teaspoon Garlic powder
- 1 teaspoon Garlic powder
- 1 teaspoon Garlic powder
- 1 teaspoon Southern seasoning
- 1 teaspoon Southern seasoning
- 1 teaspoon Southern seasoning
- 1 teaspoon Salt
- 1 teaspoon Salt
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Black pepper
- 1 teaspoon Black pepper
- 8 ounces Heavy cream
- 8 ounces Heavy cream
- 8 ounces Heavy cream
Equipment
8-quart potforkcolanderpanspatulaelectric mixer