Garlic Mashed Potatoes with Roasted Garlic Cheddar and Bacon
Ingredients
- 5 pounds russet potatoes
- 10 strips Dietz & Watson gourmet smoked bacon
- 1 (8 ounce) package cream cheese, room temperature
- 1 cup sour cream
- ½ cup unsalted butter, melted
- 2 ½ cups grated Dietz & Watson roasted garlic Cheddar cheese
- ¼ cup minced chives
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 3-quart baking dish.
- Peel potatoes and cut into 1-inch chunks. Place in a large saucepan; add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until tender, about 20 minutes. Drain, return potatoes to pan, cover, and set aside.
- Meanwhile, cook bacon a large skillet over medium heat, turning once, until crisp and browned. Drain on paper towels. Cool, then crumble into pieces.
- Mash potatoes using a fork until light and fluffy. Stir in cream cheese, sour cream, and butter until combined and smooth. Stir in 2 cups Cheddar cheese, 1/2 bacon, chives, salt, and black pepper until well combined. Transfer to the prepared baking dish; top with remaining 1/2 cup Cheddar cheese.
- Bake in the preheated oven until top is slightly golden and potatoes are heated through, about 30 minutes. Garnish with remaining bacon to serve.
Source
Original recipe: View Original