Rinse potatoes and cut off any bad spots. I leave the potato skin on for more flavor.

Cut the potatoes in half or quarters, and make sure the potato chunks are all about the same size so they're all done simultaneously.

Put the potatoes into a stockpot and fill the pot until the potatoes are just covered.

Add two tablespoons of Kosher salt to the pot.

Place the potatoes over medium-high heat and cook for 12-15 minutes.

While the potatoes boil, place a saucepan over medium heat and melt the unsalted butter.

When the butter is melted, add the Alfredo sauce, heavy cream, minced garlic, and chopped flat-leaf parsley.

Test the potatoes to make sure they can be pierced with a fork.

Drain your potatoes. I let my cooked potatoes drain in a colander for 4-5 minutes.

Place the potatoes back into the stockpot and place it over low heat for 3-4 minutes.

Use your preferred potato masher and begin smashing the potatoes. Add the melted butter and Alfredo sauce mixture.

Mix the potatoes until they are your preferred consistency. Add the three-cheese blend. I like mine smashed potatoes to be a little chunky but feel free to mash them until they're smooth; it's your call.

Add more salt. I prefer finishing salt and more freshly cracked black peppercorns at this stage of the recipe.

Serve