Triple Cream Mashed Potatoes

In a large pot combine...

• 2 tbsp salt
• 5 lbs peeled, 1.5-inch diced russet potatoes

Add enough water to cover the potatoes by at least 1–2 inches. Bring to a boil and cook until fork-tender, about 10-15 minutes.

Note: For the fluffiest texture and to avoid gumminess, pass the cooked potatoes through a ricer rather than mashing them.

In a separate saucepan over low heat, combine...

• 1/2 cup butter
• 8 oz cream cheese
• 8 oz sour cream
• 8 oz heavy cream
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp onion powder
• 1 tsp salt
• 1/2 tsp pepper

Stir until the butter and cream cheese are melted and the sauce is uniform.

Incorporate the cream mixture into the potatoes. Mash with a potato masher or use a hand mixer until you reach your desired consistency.

Note: If needed, add extra salt or a splash of milk to adjust the flavor and thickness.

Serve as is or topped with gravy. Enjoy!