Loaded Smashed Potatoes

View photos and entire recipe article HERE
Recipe by South Your Mouth

Loaded Smashed Potatoes
8 medium Yukon Gold potatoes
Salt & pepper
8 slices bacon, diced
3 cloves garlic, minced
1/2 cup sour cream
1/2 cup butter, at room temperature
2 cups shredded cheddar cheese
1/2 cup chopped chives

Wash potatoes and cut into large cubes (about 6 cubes for a medium potato).  Do not peel potatoes.  Boil in liberally salted water until tender (about 15 minutes).  Drain potatoes and add to a large mixing bowl.

Meanwhile, sauté bacon over medium heat until slightly browned.  Add garlic and continue cooking for two minutes.  Add bacon and garlic (with pan drippings) to potatoes. 

Taste potatoes for saltiness then add salt and pepper to taste.  Add sour cream, butter, cheddar cheese and chives (reserving some chives for garnish if desired... which I totally forgot to do) and stir and mash with a large sturdy spoon until all ingredients are thoroughly incorporated and potatoes have reached your desired consistency (I like mine pretty chunky).  If you use a starchier potato, you might have to add a tad of milk at this point if the dish seems too dry.

Spoon potatoes into a medium-sized dish and serve.

Alternative casserole preparation:  Add 1/4 cup milk to potato mixture when adding the sour cream.  Spoon mixture into a small casserole dish and top with 1 1/2 cups shredded cheese of choice (I think Monterrey Jack would be amazeballs).  Bake at 375 degrees for 25-30 minutes or until cheese is bubbly and slightly browned.