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Peel and cube 6 russet potatoes
Place potatoes in an 8 quart pot and cover with water by at least 3 inches
Add 2 tablespoons of salt to the water
Bring to a boil and cook until potatoes are fork tender
Drain all water from the potatoes
Return potatoes to pot on low heat to dry out excess moisture
In a separate pan, combine 1 stick butter, 8 ounces cream cheese, 8 ounces sour cream, 1 teaspoon garlic powder, Southern Seasoning, salt, black pepper, and 8 ounces heavy cream on medium-low heat
Stir the cream mixture until everything is incorporated
Add all potatoes to the cream sauce
Use an electric mixer to blend until completely smooth