Fill a stock pot with cold water. Peel and cut each potato into 8 pieces. Place the potatoes in the cold water as you work to prevent oxidizing. When complete, make sure the potatoes are covered by three to five inches of water. Bring to a boil and add 3 tablespoons of salt.

Reduce heat to a simmer and cook the potatoes until fork tender, about 10-15 minutes. Check on them at 10 minutes to be safe as you don’t want them too mushy.

While the potatoes are cooking, combine the cream and 1 1/2 sticks of butter in a sauce pot. Scald the cream-butter mixture by bringing it to a boil. Whisk as it rises in the pot, and turn off the heat.

Cover to keep it warm at the back of the stove. Once the potatoes are cooked drain them in a colander and place them back in the dry pot. Place the pot back on the stove top over medium heat. Stirring constantly, "dry-steam" the potatoes for 3-4 minutes to release the excess moisture. They should be slightly crumbly.

Pass the cooked potatoes through a potato ricer or the fine disk of a food mill. Reheat the cream and butter mixture if it cooled down. Add the cream and butter mixture, as needed, to the potatoes and mix with a whisk until smooth. Do not add it all at once. Season with salt, white pepper and garlic powder. If needed, heat more cream and butter and add it for a smoother consistency.

Let the potatoes cool to room temperature before storing in plastic bags to freeze for up to 1 month. Thaw in the fridge 1 day before you plan to serve them.