Kelly Framel’s Mashed Potatoes
“For me, mashed potatoes are the entire point of Thanksgiving; all the other foods are just set decoration. Truly, the only thing I care about is that big, heaping helping of cheesy, buttery carbs–then seconds, then thirds.”

Directions:
Start with 5 pounds of potatoes, peeled and quartered. Boil them in a large pot until they’re tender (about 10-15 minutes). Drain out the water, and begin crushing the potatoes with a handheld masher, while mixing in roughly 3 tablespoons of butter. Stir in 1 package of cream cheese, 1 cup of sour cream, 1 teaspoon onion powder and 1 teaspoon garlic salt–plus a pinch of ground black pepper.

Spoon this mixture of deliciousness into a greased baking dish and scatter thinly-sliced pats of butter on top. Bake at 350° for 30 minutes. Finish with a sprinkling of truffle salt on top. Eat as much of it as you possibly can.