Heart Attack Mashed Potatoes

Rating: 5 stars

Prep time: Super easy

Too late for Thanksgiving but in time for Christmas, I present you a recipe (sort of) for the best mashed potatoes EVER. These are the kinds that will have you sneaking helpings from the bowl and licking your plate when you're done. My only problem in sharing this recipe is that this is one of those dishes that I don't really USE a recipe for—it's all done "a little of this, a little of that." So I guess you could say it's more of a "method." Either way, it's easy, and you'll never be able to go back to plain-with-butter potatoes again!

Potatoes

Milk

Sour cream

Butter

Cream Cheese

Salt and pepper

Peel, chop and boil potatoes until soft. Add butter, sour cream, cream cheese, and milk (I usually start with about 2 T of the first three ingredients, and 1 T of milk). Using hand beater, whip potatoes until smooth. Add salt and pepper to taste. If needed, add more sour cream/butter/cream cheese—I think I always have a little more sour cream than anything else, and a little less milk (you don't want potato soup!). Enjoy!

Baked Potato Soup

This is one of the very first things I learned to cook as a
little girl! It is a Ray family favorite and now a Baldwin

family favorite, as well. Although it is called "Baked
Potato Soup," I actually prefer the potatoes boiled.
It's much faster and they have a smoother texture.Rating: 1 million stars
Prep Time: Easy

Baked Potato Soup:
1/4 c. instant mashed potatoes
2 c. chicken broth
1/2 c. butter
1/2 c. flour
3-5 c. milk (depending on if you like your soup very thick or thinner)
3 lg. baked or boiled potatoes, diced
1/4 t. garlic pwdr.
1/4 t. pepper
1/4 t. sugar
1/2 t. salt (at least)

Combine mashed potatoes & broth. Melt butter in pan, mix in flour and cook till bubbly. Slowly whisk in milk. Add spices, then add broth to mixture. Let cook at a very low simmer 20-40 minutes. Top with cheese, chives, or crumbled bacon. (Or, if you're me, none of these!)

The breadsticks featured in this picture are my favorite (and extremely versatile) recipe, which I'll post later.

Freezer instructions: Prepare roux as instructed but add half the broth instead and thicken. Add mashed potatoes to the other half of the broth and combine with roux. Fold in cooked potatoes and freeze (will be very thick). Thaw on stovetop and add milk; cook for about half an hour.