Heart Attack Potatoes

Serves 1
facebook.com

Directions

  1. 1Start with 6 to 8 medium-sized potatoes.
  2. 2Peel your potatoes.
  3. 3Give them a rough chop so they cook faster.
  4. 4Cover with water and let them soak for 10 minutes to remove starch.
  5. 5Drain the cloudy water and add fresh, clean water.
  6. 6Add about a tablespoon of coarse Kosher salt to the fresh water.
  7. 7Place them on the heat and bring them to a boil for 15 to 20 minutes until they are fork-tender.
  8. 8While potatoes are cooking, add one stick of butter to a pan on low heat.
  9. 9Add 8 ounces of cream cheese to the pan.
  10. 10Add a half teaspoon of garlic powder to the pan.
  11. 11Add 8 ounces of sour cream to the pan.
  12. 12Add about a quarter cup of half & half to the pan.
  13. 13Continue stirring this on low heat until everything is incorporated well.
  14. 14Remove the mixture from the heat.
  15. 15Place a wooden utensil on top of the pot with boiling potatoes to prevent boil over.
  16. 16Check if potatoes are fork-tender by picking one up with a fork; it should mash easily but not be mush.
  17. 17Dump the cooked potatoes from the pot into a strainer.
  18. 18Put the potatoes back into your pot.
  19. 19Place the pot back on a low heat for a couple of minutes to get more moisture out of the potatoes.
  20. 20Add a teaspoon of salt to the potatoes.
  21. 21Add a teaspoon of black pepper to the potatoes.
  22. 22Pour the prepared creamy mixture all over the potatoes.
  23. 23Use a mixer to combine everything until smooth.
  24. 24Serve the mashed potatoes in a dish.
  25. 25Top with beef tips.
  26. 26Add Zippy Zap hot sauce for extra flavor.

Ingredients

  • 6 to 8 medium-sized potatoes
  • 1 tablespoon Coarse Kosher Salt
  • 1 stick butter
  • 8 ounces cream cheese
  • 0.5 teaspoon garlic powder
  • 8 ounces sour cream
  • 0.25 cup Half & Half
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • beef tips
  • Zippy Zap

Equipment

cutting boardknifepotpanwooden spoonstrainermixerserving dish

Tips

  • Soak potatoes for 10 minutes to remove starch, which makes them fluffier.
  • Place a wooden utensil on top of the boiling pot to prevent it from boiling over.
  • Boil potatoes until they are fork-tender, meaning they can be picked up with a fork and smashed but not mushy.
  • Dry out the potatoes on low heat after draining to remove excess moisture.