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1.Place the potatoes in a large Dutch oven, cover with water and add
the garlic powder, onion powder, salt, and pepper. Bring the potatoes
to a boil over high heat, then reduce heat to medium and cook until
tender, 15 to 20 minutes. Drain well.
2.Place the drained potatoes in a large bowl, add butter and whip the
potatoes with an electric mixer until there are no lumps. Pour in the
cream and continue whipping until the potatoes are fluffy.
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