Triple Cream Mashed Potatoes

In a large pot add...

• 2 tbsp salt
• 5 lbs russet potatoes, peeled and diced into 1.5" chunks

Cover potatoes with water to at least 1 to 2 inches and bring to a boil until fork tender.

Note: For the fluffiest final results and to avoid a gummy final consistency, consider putting cooked potatoes through a potato ricer at this step.

In a separate saucepan over low heat add...

• 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 the mixture until the butter and cream cheese have completely melted into a uniform sauce.

Add the cream mixture to the mashed potatoes and mash together with a potato masher, or hand mixer until desired consistency is met.

Note: Add additional salt and/or milk to taste to reach desired flavor and consistency.

Serve on it's own or with a side of gravy. Enjoy!