I am an avid potato connoisseur. I’m serious. Name a type of potato or a style of preparing them, and I’m confident I love them. Hash browns, potato chip, mashed potato, potato salad, french fry…. the list goes on. I have eaten and enjoyed my fair share of bagged mashed potatoes. You know the kind – they’re like flakes and you just add water. I have no shame in admitting they are good, but nothing hits home quite like homemade mashed potatoes. Here’s how I make them.

What you need:

• 3 russet potatoes, peeled and diced
• 1/2-1 cup heavy whipping cream
• 3 tablespoons salted butter
• Garlic powder
• Salt
• Pepper

What to do:

• Place diced potatoes in a pan. Cover with water, and bring to a boil. Boil for 10-15 minutes, depending on how big your cubes are. You want fork tender. Drain and dump into stand mixer. (at this point you could also put them back in your boiling pot and use a masher or hand mixer.)
• Beat potatoes on low, allowing steam to release for 2 minutes.
• Add butter, 1/2 cup whipping cream, and seasoning. Mix. At this point you get to decide your texture of choice. Add more cream to thin them out a bit, or leave them thicker if you’re into that.
• Enjoy!