Other than spending time with my family, one of my favorite things about the holiday season is the food. For the past couple of years, I have volunteered to make my Dad’s recipe of his Heart Attack Mashed Potatoes for Thanksgiving and for Christmas and let me tell you, they are amazing.
Now this recipe calls for 20lbs of potatoes, which seems like a lot but for my family, it isn’t. I have roughly 38 (yes, 38!) people between my siblings and their children so we need a lot of food when it comes to getting together for the holidays. There are times where we don’t need 20lbs of mashed potatoes, as I’m sure many people don’t, so cutting the recipe in half is always an option and easy to do. It is not a complicated recipe, so let’s get to it!
The first step is obviously going to be getting your potatoes and peeling them. After I peel my potatoes, I always like to get each of them a good rinse, so they come out with a cleaner look when finished and not dirty looking from the peels. Next, it’s time to cut them! I always like to cut my potatoes into smaller bits, so they are easy to mash when the time comes.
Next, they need to boil. I always fill up my pot with water until the potatoes are fully submerged. To check to see if they are done, use a fork to see if they fall apart easy. When they do, they are done! Then, drain the water out of the pot and it’s time to mix in some goodies!
I think what puts this recipe apart from others is all the extra things that go into them.
For 20lbs of potatoes, you will need to add in 2lbs of softened butter, 32oz of cream cheese, 32 oz of sour cream, 2-3 cups of heavy whipping cream, 4 teaspoons of Lawyr’s, and 2-3 teaspoons of ground black pepper. And now you see why they are called Heart Attack Mashed potatoes – because they will probably give you a heart attack from all of the added ingredients! But these added ingredients are really what make these mashed potatoes the best. They add so much flavor and a creamy texture that is to die for!
Add in all of these ingredients while the potatoes are still warm, so they are easy to mash. After completely mashing them, I like to put my mashed potatoes in a Crock Pot to keep warm until it is time to eat them.
Now we aren’t completely done yet. When you have the mashed potatoes in the Crock Pot, you will garnish them with some more butter (yes more butter!), some parsley, and green onion. Finally finished!
These mashed potatoes are a crowd pleaser and I have hooked many of my friends with this recipe. I’ve never heard someone say they did not love them! These will be such a good addition to whatever you are making this Holiday season and you will not regret trying this recipe out. They are creamy, have a delicious flavor, and simply are the best mashed potatoes I have ever eaten!
The full recipe:
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20lbs Russet Potatoes
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2lbs soften butter
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1lb butter (to garnish)
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32 oz. cream cheese soften
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32 oz. sour cream
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2-3 cups heavy cream
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4 teaspoons Lawry’s
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2-3 teaspoons ground black pepper
Boil potatoes until well done, drain, and then mash completely while still hot. Mix in softened butter, cream cheese, sour cream, heavy cream, Lawry’s, black pepper. Put in a Crock Pot and garnish with sliced butter, parsley, and green onion. Keep on warm until ready to serve.