Mashed Potatoes with Bacon and Cheddar

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:

    1. Place potatoes in a stockpot and add cold water to cover the potatoes by 2 inches.
    2. Bring to a boil over medium-high heat, then reduce heat to simmer.
    3. Cook for about 20 minutes or until fork tender. Drain, then place back in pan. Cover and set aside.
    4. 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.
    5. Mash potatoes in pan to desired texture and then add cream cheese, butter, and sour cream. Stir until combined.
    6. Add chives, 2 cups cheddar cheese, half of the bacon, and salt and pepper to taste. Stir well.
    7. Pour potatoes into a greased baking dish and top with remaining 1/2 cup cheddar.
    8. Bake in a preheated 350 degree oven for about 30 minutes.
    9. Remove from oven and top with remaining bacon. Serve immediately.
    10. *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