The Art of Cooking: Heart Attack Potatoes

In a recent email I talked about legacy, and one small example are my “Famous Heart Attack Potatoes”. I make them every year – only once per year, and you can guess why based on their name – and I’ve become known for this contribution to the holiday meal.

Many of you replied requesting that recipe, so here it is!

Heart Attack Potatoes

  • Yukon Gold Potatoes 5-lb. bag
  • Butter (at least 4 sticks)
  • Cream Cheese 4-8 oz.
  • Sour Cream 8 oz.
  • Salt & Pepper

Okay, so first of all, as discussed, these potatoes don’t really have a recipe, per se. These are special, once-per-year treat we do, usually at Thanksgiving. I typically get a bag of potatoes, the above ingredients, any other dairy products I desire, and start adding until they taste like the best version of a fully loaded baked potato. I do not keep track of the true amount of butter added, to help everyone’s guilt later in the week. You might want to get back up butter, just in case your potatoes need more.

Peel, chop and boil potatoes until they are fork tender.

Drain potatoes and put back into pot.

Mash potatoes. Feel free to use an electric beater to help. Add butter until the potatoes have a very creamy consistency and are easy to stir with a fork. This will probably be more butter than you feel comfortable adding, but these are heart attack potatoes. Don’t keep track. Once you have the desired consistency, add ½ block (4 oz) cream cheese. Continue to beat into potatoes.

These are basically whipped loaded baked potatoes, so now feel free to add as much sour cream as you want. Chives are a delicious touch, and if you feel the desire, you can also add cheese. Let’s be honest, there is already so much dairy your heart is going to thud as the spoon approaches your mouth. Salt and pepper to taste.

Leave me a comment and let me know how you put your spin on them!

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