Serves 1
Directions
- 1Peel and cube six Russet potatoes.
- 2Add potatoes to an 8-quart pot.
- 3Add enough water to cover the potatoes by at least 3 inches.
- 4Add a couple tablespoons of salt.
- 5Bring the potatoes to a boil and let them cook until fork-tender.
- 6Completely drain all the water off the potatoes.
- 7Add the potatoes back into the pot.
- 8Place the pot back 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 pan.
- 10Add an 8-ounce block of cream cheese.
- 11Add 8 ounces of sour cream.
- 12Add a teaspoon of garlic powder.
- 13Add Flavor Time Southern Seasoning.
- 14Add salt.
- 15Add black pepper.
- 16Add 8 ounces of heavy cream.
- 17On a medium-low heat, keep the sauce stirred until everything is incorporated.
- 18Add all the potatoes to the sauce.
- 19Use an electric mixer until they are completely smooth.
Ingredients
- 6 Russet potatoes
- Water
- 2 tablespoons Kosher salt
- 1 stick Butter
- 8 ounces Cream cheese
- 8 ounces Sour cream
- 1 teaspoon Garlic powder
- Southern seasoning
- Black pepper
- 8 ounces Heavy cream
Equipment
8-quart potwooden spatulastrainerelectric mixerpan
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