In the spirit of giving, I thought it would be appropriate to give the one recipe I've held closest to my heart for so long. Never once did I reveal all of the ingredients to anyone, and especially not the method of the making.

So here it is, after all these years, for you to enjoy. Merry Christmas.

Justin's Famous Mashed Potatoes

INGREDIENTS
7 pounds of Idaho Russet baking potatoes
1 pound of sharp cheddar cheese, shredded
1 cup of Half and Half (room temperature)
1 cup of Sour Cream
1 cup of Cream Cheese (room temperature)
1 cup (2 sticks) of Salted Butter (room temperature)
1 tbsp of garlic, minced
1 tbsp of Vidalia or white onion, pureed
1/4 cup of green onion, chopped
Sea Salt (Greek or Mediterranean are best)
Coarse Black Pepper (freshly ground is best)
Paprika

WHAT YOU NEED
Hand or Stand Mixer (prefer the former)
Mixing Bowls
Ceramic Casserole Dish or other oven-safe container
Food processor or blender for white onion
and all the standard things like spoons, knives, etc.

Estimated Prep time: 60 minutes
This recipe should be made at least one day in advance of serving. It is important that all the flavors come together in the refrigerator. It is possible to prepare and serve on the same day, and it will taste and feel just fine. The other nice thing is that you can make this dish up to 3 days before serving.

Peel and dice the potatoes into evenly-sized cubes and place into a large stock pot. Boil the potatoes until the are almost done. You still want a very small amount of firmness in the potatoes because they will continue to cook and soften.

While the potatoes are boiling, take your garlic and one stick (1/4 cup) of butter and heat in a small saucepan. This will help the garlic to release the flavor into the butter. Strain butter over a large mixing bowl, or in your stand mixer.

Place the boiled potatoes the bowl with the butter and mix together on high. Add a third of the half-and-half, and the pureed onion. Mix. Add sour cream. Mix. Add cream cheese. Mix. Salt and pepper to taste while mixing on low, but go easy on the pepper. A dash will do ya.

The potato mixture should be fine and virtually lump-free. An errant small lump here or there won't affect the final product. Judge the consistency – they should be thick, not runny – to see if additional half-and-half should be added.

Mix in your cheese and green onions and transfer to your casserole dish. Leave about three eights of an inch of room between the top of your dish and the rim of the dish. You don't want it bubbling over. Cut the remaining stick of butter into 1/2 tbsp squares evenly spaced on top of the potatoes. Dust the top with the lightest dash of salt and a light amount of paprika (for color).

Let the potatoes cool and place in the fridge for up to 3 days. When you are ready to prepare, place the potatoes in a 350º oven and heat uncovered until the butter has melted and created a lightly brown crust.

Serve and enjoy!

(The real secret comes the following morning. If there are any potatoes left over, I take my cold potatoes and make 2-3 inch, 1/2 inch thick potato pancakes. Just pat them with a healthy coating of flour and fry in vegetable or sunflower oil. But don't kid yourself, there is nothing healthy about this positively gluttonous breakfast treat.)

Once you make these, you'll know why they're called "Justin's Famous Mashed Potatoes," and you'll never want to make mashed potatoes any other way.

* This recipe has evolved from the recipes of two amazing women: my mom, and Bonnie Dickman. Thanks for everything you've done, and everything you do.

Labels: Family, Food, Holidays, Justin Schuck, Justin's Famous, Recipe, Secret