What you need:
- 5 lb. russet potatoes, peeled and cut into 1-inch chunks
- 10 slices bacon
- 8 oz. cream cheese, at room temperature
- 1/2 cup unsalted butter, melted
- 1 cup sour cream
- 1/4 cup minced chives
- 2 1/2 cups shredded cheddar cheese
- 2 tsp. kosher salt
- 1/2 tsp. pepper
Directions:
- Place potatoes in a stockpot and add cold water to cover the potatoes by 2 inches.
- Bring to a boil over medium-high heat, then reduce heat to simmer.
- Cook for about 20 minutes or until fork tender. Drain, then place back in pan. Cover and set aside.
- While potatoes are cooking, cook bacon on a griddle or in a skillet until crisp. Remove to a paper towel-lined plate to drain. Cool, then crumble.
- Mash potatoes in pan to desired texture and then add cream cheese, butter, and sour cream. Stir until combined.
- Add chives, 2 cups cheddar cheese, half of the bacon, and salt and pepper to taste. Stir well.
- Pour potatoes into a greased baking dish and top with remaining 1/2 cup cheddar.
- Bake in a preheated 350 degree oven for about 30 minutes.
- Remove from oven and top with remaining bacon. Serve immediately.
- *Note: If refrigerated, let sit at room temperature for about 30 minutes, then bake in oven.
Recipe from Sippity Sup
Posted on Knoxville Moms Blog by Fantastical Sharing of Recipes