Instructions
Step 1: Bring a large pot of salted water to a boil./n
Step 2: Add the cubed russet potatoes and sweet potatoes and cook until fork-tender, about 15–20 minutes./n
Step 3: Drain the potatoes and return them to the pot./n
Step 4: Add butter, milk or cream, garlic powder, onion powder, salt, and pepper./n
Step 5: Mash everything together until smooth and creamy, adjusting consistency with more milk if needed./n
Step 6: Taste and adjust seasoning as desired./n
Step 7: Serve warm with an extra pat of butter on top.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan over low heat, stirring occasionally and adding a splash of milk or cream to restore creaminess. You can also microwave in short intervals, stirring in between to ensure even heating. For longer storage, freeze in portions for up to 2 months and thaw before reheating.
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