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What's up? It's Draymond Green. I'm back for my 14th NBA season and my podcast to

Dreymond Green show is back too. This season I'm breaking down games, reacting to the biggest NBA stories, and sitting down with teammates, rivals, and culture shapers. And trust me, I'm not holding back. On the court or on the mic. Two new episodes every week, new segments, big conversations, real basketball talk for the real hoop heads. Listen to and follow the Draymond Green Show wherever you get your podcast.

We're back, we're better, let's get it.

What else do we have food related?

Oh, you owe people something.

Yeah, I do.

I have it right here.

The listener demand in cash ticket podcast at gmail.com.

I'm going to reset this one time.

I'm going to run through this in a minute and a half. Bar none, these are the best mashed potatoes you can ever make. Yes, they have a little bit of an Italian feel to it, but we have been asked about this because a couple years ago I did it. People loved it. They went wildfire. They were bringing it to their family's party.

This is a marquipone mashed potato. So here's what you're going to do. Slow down the podcast.

Take some notes. You're going to use about four pounds of russet potatoes. Peel them, chop them, one inch bits.

You need about six tablespoons of unsalted butter, give or take.

You want to use more? Use more. I don't give a shit. About half inch pieces. I don't stress about it. It's all going to melt. You need two clothes of garlic, peeled, smashed. I'd up that to about six, but there I go again being Italian. Cautier salt. You need marscapone cheese. Get it at room temperature. Use about a cup of it.

About a cup of grated palm.

Buy the good shit.

Don't buy the domestic stuff half cup chicken broth i would tell you use

low sodium you don't need more sodium here and then a ton of crack red pepper so here's the

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