Homemade Cracker Barrel Creamy Mashed Potatoes

Bring the water to a boil over high heat, then reduce heat to medium-high and simmer for 15-20 minutes, or until the potatoes are fork-tender and easily crumble.

While the potatoes are cooking, in a small saucepan, combine the milk, butter, and chicken broth. Heat over low heat until the butter is melted and the mixture is warm, stirring occasionally. Do not boil.

Once the potatoes are tender, drain them thoroughly in a colander. Allow them to sit in the colander for 1-2 minutes to steam off any excess water; this is key for fluffy, non-watery mashed potatoes.

Return the drained potatoes to the empty hot pot. Mash them using a potato ricer, a potato masher, or a fork until mostly smooth. Avoid over-mashing, which can make them gummy.

Gradually add the warm milk mixture to the mashed potatoes, stirring gently until combined. Add the salt, white pepper, and garlic powder (if using).

Taste and adjust seasonings as needed. If the potatoes are too thick, add a tablespoon more warm milk or broth until desired consistency is reached. Serve warm.