5 lbs Russet potatoes
1 cup heavy cream
1 stick unsalted butter
1/2 cup sour cream
Salt and pepper to taste
Optional: garlic powder
Step 1
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Start by peeling the potatoes to remove the skins. Cut the peeled potatoes into evenly sized chunks, which helps ensure that they cook uniformly.
Step 2
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Place the potato chunks in a large pot and cover them with cold water. some salt. Bring the water to a boil over high heat, then reduce the heat to Allow the potatoes to cook for around 15-20 minutes.
Step 3
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Once the potatoes are tender, drain them thoroughly in a colander to remove all excess water. Return the drained potatoes to the pot or transfer them to a large mixing bowl, preparing them for mashing.