Serves 1
Directions
- 1Start with six Russet potatoes, about this size.
- 2Peel and cube the potatoes and add them into an 8-quart pot.
- 3Add enough water to cover the potatoes by at least three inches.
- 4Add a couple of tablespoons of salt to the pot.
- 5Bring the potatoes to a boil and let them cook until they are fork-tender.
- 6Completely drain all the water off the potatoes using a colander.
- 7Add the drained 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, stir the ingredients in the pan until everything is incorporated.
- 18Add all your potatoes into the pan with the sauce.
- 19Use an electric mixer to mix the potatoes until they are 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 potwooden spatulacolanderpanelectric mixer
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