Quadruple Bypass Mashed Potatoes

I've never posted this recipe in it's own entry, only in context with other Thanksgiving posts. I figured it was time to give it the honor it deserves!

These potatoes are not particularly healthy. You'll notice that shortly. You can, however, use lower-fat versions of the fattening ingredients to not feel quite so guilty about things.

These are amazing on their own, AND with a delicious gravy (like Walt's Mushroom & Wine Gravy)

Quadruple-Bypass Mashed Potatoes
(so named because there are four heart-stopping additions to the potatoes - butter, goat cheese, cream cheese and sour cream)

I based my quantities on enough for 8 people - calculated at one and a half potatoes per person.

Ingredients:

• 12 Idaho baking potatoes 
• 11oz log of goat cheese 
• 6oz sour cream 
• 8oz butter 
• 1 pkg cream cheese (I used neufchatel) 
• Salt to taste 

Assembly:

• Set butter, cream cheese and goat cheese out to soften. 
• Rinse and peel potatoes, dice into 1.5 inch cubes and place in large cook-pot.  
• Add just enough water to cover and boil on med-high until potatoes are soft when poked with a fork. 
• Drain potatoes in a strainer and transfer to VERY large mixing bowl. 
• Add softened butter, goat cheese and neufchatel or cream cheese. 
• Mix with hand mixer just until blended. 
• Add sour cream and mix again just until combined. 
• Salt to taste.