Thursday, December 23, 2010

Bacon Cheddar & Chive Mashed Potatoes

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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