10lbs potatoes (at least 7lbs of russets, 3lbs a mix of red, white, gold, blue, and/or more russets)
1 and 1/2 sticks of butter
2 cups of half and half
1 and 1/2 Tbsp onion powder
1/2 to 1 Tbsp garlic powder
1/2 Tbsp seasoned salt
1/2 Tbsp kosher salt
1/2 tsp cajun seasoning or 1/2 tsp Emeril’s Original Essence
1/4 tsp black pepper
pinch of corriander
heavy pinch of ground red pepper (crushed will work if needed, about 1/8 tsp)
pinch of ground dill seed
Wash and slice potatoes into half-rounds about 1/2 inch thick. Rinse, and put potatoes into a 12qt pot. Fill the pot with water until it is about 2 inches above the potatoes. Boil potatoes on medium high, stirring every 10 mins, until they break easily with a fork (about 30-40 mins).
Strain and return to pot. Add seasonings. Using a potato masher, mash the potatoes by pushing all the way to the bottom of the pot. Don’t over mash, just break them up for now. Add butter and half and half. Give the mix a light mash, then stir until the liquid is dispersed. If it’s too stiff, add more half and half and stir.