Triple Cream Irish Potatoes
Serves 1
Directions
- 1Peel and cube six Russet potatoes.
- 2Add the peeled and cubed potatoes to an 8-quart pot.
- 3Add enough water to cover the potatoes by at least three inches.
- 4Add a couple tablespoons of salt to the pot.
- 5Bring the potatoes to a boil and cook until they are fork-tender.
- 6Completely drain all the water off the potatoes.
- 7Add the drained potatoes back into the pot.
- 8Place the pot on a low heat to dry some of the moisture out of the potatoes.
- 9While the potatoes are drying, add one stick of butter into a separate pan.
- 10Add an 8-ounce block of cream cheese to the pan.
- 11Add 8 ounces of sour cream to the pan.
- 12Add a teaspoon of garlic powder to the pan.
- 13Add Southern seasoning to the pan.
- 14Add salt to the pan.
- 15Add black pepper to the pan.
- 16Add 8 ounces of heavy cream to the pan.
- 17On a medium-low heat, stir the ingredients in the pan until everything is incorporated.
- 18Add all the potatoes into the sauce mixture.
- 19Use an electric mixer to mix the potatoes and sauce until completely smooth.
Ingredients
- 6 Russet potatoes
- 2 tablespoons Kosher salt
- 1 stick Butter
- 8 ounces Cream cheese
- 8 ounces Sour cream
- 1 teaspoon Garlic powder
- 1 teaspoon Southern seasoning
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 8 ounces Heavy cream
Equipment
8-quart potforkcolanderpanspatulaelectric mixer
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