Mashed Potatoes to Die For (They might kill you)

I love mashed potatoes, but even these might be a little much for me. These came up in a discussion over potatoes at Thanksgiving.

Mamaw's Mashed Potatoes (a.k.a. Code Blue Potatoes)
Serves 8-10

Chronicle Food & Wine intern Rachael Daylong made these for a staff lunch one day, and they were such a hit that we wanted them every week - despite what we knew had to be a huge amount of fat. Daylong says these potatoes, which can be partly made ahead, are a staple at every family gathering. The recipe comes from her grandmother, Ann Kurtz.

• 5 pounds russet potatoes, peeled and cut into 2-inch chunks
• 8 ounces cream cheese, softened
• 8 ounces sour cream, softened
• 1 cup unsalted butter, softened
• 1/2 cup heavy cream, at room temperature
• 1 tablespoon garlic salt
• Freshly ground pepper, to taste
• Paprika, for garnish (optional)
  

Instructions: Place potato chunks in heavily salted water and bring to a boil. Simmer until tender, about 10 minutes; drain.

Transfer potatoes to the bowl of a stand mixer or a large bowl. Add cream cheese, sour cream, butter, heavy cream, garlic salt, and pepper. Whip on medium speed with the whip attachment on a stand mixer or with a handheld beater for 3 minutes, or until smooth and no large lumps remain. Taste and adjust seasoning with pepper. At this point the potatoes may be refrigerated up to 3 days; bring to room temperature before continuing with recipe.

Preheat oven to 350°. Transfer the potato mixture to a 2 1/2- to 3-quart baking dish or a 9- by 13-inch pan. Sprinkle with paprika. Bake for 30 to 45 minutes, or until the top is crisp and just beginning to brown and the potatoes are hot all the way through.

Per serving: 343 calories, 3 g protein, 5 g carbohydrate, 36 g fat (22 g saturated), 101 mg cholesterol, 630 mg sodium, 0 g fiber.

From the San Francisco Chronicle