In a large pot over medium-high heat, place
Russet Potatoes (12 cups)
and cover with half a pot of
Water (6 cups)
. Bring to a boil and cook for about 20 minutes or until completely tender.
While the potatoes are cooking, make the cream mixture. In a saucepan over medium heat, add
Heavy Cream (1 cup)
Milk (1/2 cup)
Unsalted Butter (1/2 cup)
Garlic Powder (1 Tbsp)
Salt (1/2 Tbsp)
Ground Black Pepper (1 tsp)
. Stir to combine. Bring to a boil for about 3-4 minutes. Keep it warm until the potato is ready.
Remove the potato from the heat and drain well. In the same pot, use a masher to mash potatoes and pour the cream mixture into the mashed potatoes, keep mashing and stirring to combine.
In a food processor, add in potato mixture and mix until silky smooth (about 1 minute).
Transfer to a serving bowl. Sprinkle with
Scallions (1 Tbsp)
before serving (optional). Enjoy it warm with your favorite main dish!