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.

Transfer to a baking dish.
At this point you can heat now or refrigerate until ready to heat and serve. Top with remaining cheddar cheese and bake 30 minutes.
Remove from oven and garnish with the bacon.

Categories:  Tags: