Darn Good Mashed Taters!
photo by Barenakedchef
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/40974801/MgbPj4BsQCS9Iii2PQbB_crystalcrop.jpg)
![photo by diner524](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/34/54/42/M0PoVocQQEIYkLepgoUn-mashedtaters.jpg)
![photo by AZPARZYCH](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/34/54/42/picZxkEeb.jpg)
![photo by Caroline Cooks](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/34/54/42/picvqgLYl.jpg)
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
18 side dishes
- Serves:
- 18
ingredients
- 5 lbs baking potatoes, peeled and cubed
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 tablespoon sea salt
- 1 teaspoon ground black pepper
- 1⁄2 cup butter, softened
- 1 cup heavy cream
directions
- Place the potatoes in a large Dutch oven, cover with water and add the garlic powder, onion powder, salt, and pepper. Bring the potatoes to a boil over high heat, then reduce heat to medium and cook until tender, (15-20 minutes). Drain well.
- Place the drained potatoes in a large bowl, add butter and whip the potatoes with an electric mixer until there are no lumps. Pour in the cream and continue whipping until the potatoes are fluffy.
Questions & Replies
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Reviews
RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey