This tastes exactly how its supposed to but better! I tried this out first on Mr. R over Thanksgiving and then again with our friends The Brewers this past weekend on New Years Eve. I keep catching Mr. R sneaking a spoonful of the leftover out of the fridge! I originally found the recipe HERE but halved the recipe for the 4 of us. I probably could have quartered it and been perfectly fine.
PREP TIME: 45 MINUTES
READY IN: 1 1/2 HOURS
YIELDS: 8 SERVINGS
2.5 lbs russett potatoes
10 slices bacon (REAL bacon-not the turkey stuff)
4 oz cream cheese
1/4 cup salted butter (original recipe called for unsalted but I didn't have any, salted worked just fine)
1/2 cup sour cream
1/8 cup chives
1 3/4 cup shredded cheddar cheese
1 tbsp salt (again original called for kosher but didn't have any, reg was just fine)
Preheat oven to 350 degrees. Cut potatoes into medium sized cubes (I kept the skin on for added flavor). Place in large stock pot with just enough water to cover potatoes. Boil until tender enough to mash with a fork or spoon. On a separate plate, microwave bacon until crispy (recipe originally called for it to be skillet cooked but thats just so messy...) Drain water from potato pot. Mash potatoes to desired creaminess. Add 1/2 of the bacon (crumbled), cream cheese, butter, sour cream, chives, salt, and 1 1/4 cup of the cheddar cheese. Mix together until blended completely. Transfer to a greased 9x13 baking dish. Sprinkle remaining cheese on top. Bake for 30 minutes or until cheese is melted and potatoes are warmed through. Add remaining bacon to garnish.