Thanksgiving Potatoes

DISCLAIMER: FOR BEST RESULTS, THESE MUST BE MADE 2-3 DAYS IN ADVANCE!! This is my great-grandmother's recipe. Generations after her have sworn by these potatoes for their holiday cooking, and, in some cases, have retired their current recipe for this one. (There is a reason we only let these bad boys out but once a year. *Calories*!) All you need are a few simple tools and ingredients. There are two ways to cook these: crock pot or conventional oven baking. Depending on whose kitchen they'll ultimately end up in, or, available space in the oven, I'd consider both options. Anyway, enough babbling. Here you go.

potato ingredients

-5 pounds of potatoes (I like Gold Potatoes) -8oz of cream cheese -1 cup sour cream -2 tsp garlic salt -1/2 tsp pepper -1 cup of butter (cold!) -paprika (for aesthetic purposes only) Utensils: Large Crock pot OR giant baking dish, immersion blender (<- it works best, but whatever you use to mix will work) Secrets: 1. USE THE IMMERSION BLENDER :) (http://www.bedbathandbeyond.com/product.asp?SKU=200856) 2. I used Gold potatoes - to me, they have a better flavor than russet or red potatoes. (Obviously you should use what you prefer.)

making mashed potatoes

To get started, appropriately prepare your potatoes to be boiled. Since I used Gold potatoes, the skin is thin enough that I just cut them in half, or in thirds if the potatoes were big enough. I suppose you could do the same for red potatoes, especially if you like the taste of the skin. But Russet potatoes, one simply *must* peel, and then cut into appropriate chunks to be boiled in. OK, so boil your potatoes. For an hour, or until soft enough to be mashed up. Drain them. Put into a mixing dish, or, if you're going the crock pot route, put them in the crock pot. Beat the cream cheese and sour cream into the potatoes until they have that nice 'mashed potato' consistency. (Personal tip: I prefer to use my immersion blender for this- in the end the potatoes are actually fluffier due to the amazing power of that blender.) Anywho, beat/mix until your potatoes are just the right consistency (e.g., totally beaten and smooth). Now, apply the garlic salt and pepper. Sprinkle the top with paprika as well (this is merely for aesthetic purposes only). Then, take your butter and slice it up - dot the potatoes with the butter. It'll ooze into the potatoes over time. http://instagram.com/p/SPT6ZKkNDL LET THE MIXTURE SIT FOR UP 3 DAYS AS IT IS. COOK ON THANKSGIVING DAY!

cooking mashed potatoes

After your potatoes have soaked as they are for up to 3 days, they are ready for the final touches (e.g., being cooked). *If you're using a crock pot, cook them on low for 6 hours. Serve warm. (Saves space in the oven) *If you're using a baker, cover with foil and bake for 1 hour at 400F. Serves 12-15, and will go fast. Be careful, they're HOT!