Boil your red potatoes in salted water in a large stockpot until tender, about 20 minutes……..

Drain potatoes in a colander, return to pot, then on low heat add some whole milk, heavy cream, sprinkle of black pepper, garlic powder, onion powder and your stick of butter, breaking up potatoes as you stir, leaving some chunks of potatoes visible ……… Add as much milk and heavy cream to make the potatoes creamy, but not swimming in liquid, so you’ll have to judge on the amounts ……. As the potatoes sit in the pot they will eventually get more firmer ………

Sprinkle some parsley flakes on top, stir lightly, serve and enjoy 😉!