TWICE BAKED MASHED POTATOES (Adapted from sippitysup.com)
This dish is so great because you can make it in advance, and everyone loves it! It’s also the perfect accompaniment to a beef tenderloin. I’ll likely only add bacon to the top of it though as my daughter isn’t a fan – and I like bacon crispy (not cooked in a dish and then chewy).
5 lbs russet potatoes
7-10 slices bacon
8 oz lower fat cream cheese, room temperature
½ cup unsalted butter, room temperature
1 cup reduced fat sour cream
¼ cup chives, minced
2½ cup sharp cheddar cheese, shredded
2-3 tsp Jane’s Crazy Mixed up salt
Preheat oven to 350 degrees 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.
Meanwhile, cook the bacon however you prefer – microwave OR 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.
Using a fork or potato masher, mash the potatoes in pan until light and fluffy.
Add the cream cheese, butter, and sour cream, and mix until combined and smooth. Add the chives, 2 cups cheddar cheese, and salt. Stir until well combined. Add more salt and pepper to taste.
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