Fat Potatoes: The Ultimate Indulgence

I still remember the first time I encountered “Fat Potatoes.” It wasn’t at a fancy restaurant, but at my Aunt Carol’s legendary Thanksgiving gathering. While everyone else was marveling at the perfectly roasted turkey and the glistening cranberry sauce, my attention was utterly captured by a humble, golden-brown mound in a ceramic dish. It was rich, it was decadent, and it whispered promises of pure comfort with every spoonful. That, my friends, was my introduction to a potato preparation that redefined my understanding of mashed potatoes forever – a dish so gloriously unapologetic in its richness that it’s earned its name with pride.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Servings: 6-8
• Yield: One 9×13 inch baking dish
• Dietary Type: Vegetarian

Ingredients

This recipe is a masterclass in creamy, cheesy, and utterly satisfying potatoes. The magic lies in the combination of fresh potatoes, a rich dairy base, and a secret ingredient that elevates it beyond the ordinary.

• 10 medium potatoes (about 2 ½ to 3 pounds), such as Yukon Gold or Russet, peeled
• 1 quart whole milk
• ½ cup (1 stick) unsalted butter, divided
• 1 (7 5/8 ounce) box Betty Crocker Instant Mashed Potatoes (any flavor can work, but consider the classic or butter flavor for this recipe)
• 1 (8 ounce) package Philadelphia Cream Cheese, softened
• 1 (8 ounce) container sour cream and chive dip
• Sea salt, to taste

Equipment Needed

While this recipe doesn’t require overly specialized equipment, having a few key tools will make the process smoother and ensure the best results.

• Large pot for boiling potatoes
• Medium saucepan for heating milk
• Large mixing bowl for combining ingredients
• Potato masher
• Measuring cups and spoons
• 9×13 inch baking dish

Instructions

The beauty of these “Fat Potatoes” lies in their straightforward preparation. The use of both fresh potatoes and instant mashed potatoes creates a texture that is both hearty and incredibly smooth, while the rich dairy components ensure unparalleled flavor.

1. Prepare the Potatoes: Begin by peeling the 10 medium potatoes. Cut them into uniform pieces to ensure even cooking. Place the peeled and cut potatoes into a large pot and cover them with cold water. Add a generous pinch of sea salt to the water. Bring the water to a boil over medium-high heat, then reduce the heat to maintain a steady simmer. Cook for approximately 20-25 minutes, or until the potatoes are fork-tender. You should be able to easily pierce them with a fork without resistance.

2. Prepare the Creamy Base: While the potatoes are boiling, in a separate medium saucepan, pour in the 1 quart whole milk. Add ½ cup (4 tablespoons) of the unsalted butter to the milk. Heat this mixture over medium heat, bringing it to a slight boil. Be careful not to let it boil over. Once it reaches a slight simmer, remove the saucepan from the heat.

3. Incorporate the Instant Potatoes: To the hot milk and butter mixture, add the contents of the 1 (7 5/8 ounce) box Betty Crocker Instant Mashed Potatoes. Stir vigorously with a fork or whisk until well combined. This mixture should become quite thick. This step is crucial for achieving that wonderfully smooth and creamy texture.

4. Add the Richness: To the thick instant potato mixture, add the 1 (8 ounce) package of softened Philadelphia Cream Cheese and the 1 (8 ounce) container of sour cream and chive dip. Stir everything together until it is completely smooth and well incorporated. The cream cheese will melt into the mixture, and the sour cream and chive dip will add a subtle savory note and additional creaminess.

5. Combine and Mash: Once the fresh potatoes are tender, drain them thoroughly in a colander. Return the drained potatoes to the large pot they were cooked in (or transfer them to a large mixing bowl). Pour the rich dairy and instant potato mixture over the drained fresh potatoes. Using a potato masher, mash the potatoes until they are smooth and well combined with the creamy mixture. Ensure there are no large lumps of fresh potato remaining.

6. Season and Adjust: Add sea salt to taste. It’s always best to season gradually, tasting as you go, as the salt content in the sour cream and chive dip can vary. If the potatoes seem too soft or not thick enough for your preference, you can add more instant mashed potatoes, a tablespoon at a time, stirring until fully incorporated and the desired consistency is reached.

7. Bake to Perfection: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Transfer the mashed potato mixture to the prepared baking dish, spreading it evenly. Dot the top with the remaining 4 tablespoons (¼ cup) of unsalted butter, cut into small pieces. Bake in the preheated oven for 25-30 minutes, or until the potatoes are heated through and the top is lightly golden brown and bubbly.

Expert Tips & Tricks

• Potato Choice: While Yukon Golds offer a buttery flavor and creamy texture, Russet potatoes provide a fluffier outcome. Both are excellent choices.
• Don’t Overcook Fresh Potatoes: Overcooked fresh potatoes can become waterlogged and result in a mushy texture. Aim for just fork-tender.
• Soften the Cream Cheese: Ensure your cream cheese is at room temperature before adding it. This will help it incorporate smoothly without any lumps.
• Flavor Boost: For an extra layer of flavor, consider adding a clove of minced garlic or a pinch of freshly ground black pepper to the mashed potatoes.
• Make-Ahead Magic: You can prepare the mashed potatoes up to the point of baking. Cover the dish tightly and refrigerate. Before baking, let it sit at room temperature for about 30 minutes and then bake as directed, potentially adding a few extra minutes to ensure it’s heated through.

Serving & Storage Suggestions

These “Fat Potatoes” are best served warm, straight from the oven, allowing the aroma of melted butter and creamy goodness to fill the air. They are the perfect accompaniment to a hearty roast chicken, a succulent steak, or as the star of a vegetarian feast. Spoon generous portions onto plates, ensuring everyone gets a taste of that golden-brown top.

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, you can gently warm them in a covered baking dish in a 325°F (160°C) oven until heated through, or microwave individual portions. You may need to add a splash of milk or cream to restore some of the original creaminess.

Nutritional Information

Nutrient	Amount per Serving (approximate)	% Daily Value
Calories	450 kcal	23%
Total Fat	30g	38%
Saturated Fat	18g	90%
Cholesterol	75mg	25%
Sodium	400mg	17%
Total Carbohydrate	35g	13%
Dietary Fiber	3g	11%
Sugars	4g	4%
Protein	7g	14%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe is designed for maximum indulgence, there are always ways to adapt it to your preferences or dietary needs.

• Cheesy Delight: For an even cheesier potato experience, stir in ½ cup of shredded cheddar cheese, Gruyère, or Parmesan cheese into the potato mixture before baking.
• Herbal Notes: Incorporate fresh herbs like chives, parsley, or dill directly into the mashed potatoes for added freshness.
• Garlic Lover’s Dream: Roast a whole head of garlic until soft and tender, then squeeze the roasted garlic cloves into the potato mixture before mashing for a deep, mellow garlic flavor.
• Lighter Option (with caution): While this recipe is about indulgence, you could experiment with reduced-fat cream cheese and a lighter sour cream for a slightly less rich version, though the “fat” in “Fat Potatoes” is key to its charm!

FAQs

Q: Why do you use both fresh potatoes and instant mashed potatoes?
A: Using both fresh potatoes provides a hearty, substantial base, while the instant mashed potatoes act as a binder and ensure an incredibly smooth and creamy texture that’s hard to achieve with fresh potatoes alone.

Q: Can I use a different type of milk?
A: While whole milk is recommended for richness, you can use 2% milk. However, using non-dairy milks like almond or soy might alter the final texture and richness.

Q: How do I prevent the potatoes from becoming watery?
A: Ensure you drain the boiled potatoes thoroughly. Also, avoid overcooking them to prevent them from absorbing too much water.

Q: Can I make these ahead of time?
A: Yes, you can prepare the mashed potatoes up to the point of baking. Cover and refrigerate, then bring to room temperature for about 30 minutes before baking.

Q: Is this recipe suitable for a potluck?
A: Absolutely! “Fat Potatoes” are a guaranteed crowd-pleaser and transport well if kept covered.

Final Thoughts

“Fat Potatoes” are more than just a side dish; they are an experience. They represent comfort, generosity, and the simple joy of good food shared with loved ones. The next time you’re looking to truly impress your guests or simply treat yourself to something extraordinarily delicious, embrace the richness and give this recipe a try. I promise, your taste buds will thank you for it. Serve these alongside your favorite roasted meats or as a decadent vegetarian main, and watch them disappear!