Talk about mashed potato heaven...this was sooooo good last night with the Chicken Cordon Bleu we had. They were creamy and dripped of flavor! Kinda like a twice baked potato but even better.
3 lb russet potatoes
5 slices bacon
4 oz cream cheese
1⁄4 cup unsalted butter, melted
1/2 cup sour cream
1 tablespoon dried chives
1 1⁄2 cups cheddar cheese, grated
1 teaspoon sea salt
1 teaspoon fresh ground pepper
1. Preheat oven to 350°F. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add chives, 2 cups cheese, half the bacon, salt, and pepper. Stir until well combined.
4. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately and enjoy immensely!
Photo and recipe addapted from Sippitysup.
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