Mashed Potatoes With Bacon and Cheddar

crazycookinmama's Note:

I got this recipe out of the Martha Stewart Living Annual Recipes 2003 book. It's very tasty, and good enough for a week night side, or even good enough for a dinner party.

• Total Time: 1 hrs 10 mins
• Prep Time: 40 mins
• Cook Time: 30 mins

Ingredients:

Servings: 10

• 5 lbs russet potatoes or 5 lbs yukon gold potatoes
• 8 ounces bacon (About 10 Slices)
• 1 (8 ounce) package cream cheese, room temperature
• 1/2 cup unsalted butter, melted,plus
• more unsalted butter, for baking dish
• 1 cup sour cream
• 1 small onion, grated on the large holes of a box grater,juice reserved
• 1/2 bunch fresh chives, finely chopped (About 1/4 Cup)
• 2 1/2 cups grated cheddar cheese (About 10 Ounces)
• 2 teaspoons coarse salt
• 1/2 teaspoon fresh ground pepper

Directions:

1. Preheat oven to 350°F Peel potatoes, and cut into 1-inch chunks.
2. Place in a large saucepan, and add enough cold water to cover by about 2 inches.
3. Bring to a boil over medium-high heat, and reduce to a simmer.
4. Cook until easily pierced with a paring knife, about 20 minutes.
5. Transfer to a colander to drain; return to pan, cover, and set aside.
6. Meanwhile, heat a large skillet over medium heat.
7. Add bacon, and cook until crisp and browned, turning once.
8. Transfer to paper towels; let cool, and crumble.
9. Using a fork, mash potatoes in pan until light and fluffy; add cream cheese, butter, and sour cream, and stir until combined and smooth.
10. Add the onion and any onion juice, chives, 2 cups cheese, half the bacon, salt, and pepper.
11. Stir until well combined.
12. Transfer to a buttered 3-quart baking dish.
13. Top with remaining 1/2 cup cheese.
14. Bake until top is slightly golden and potatoes are heated through, about 30 minutes.
15. Remove from oven; garnish with remaining bacon.
16. Serve immediately.

Reviews

[Tracy11Morris]

I have never received so many compliments for a food dish before! I'm planning to bring to all BBQ invites!

[Phat & Sassy]

I have made this a couple of times, but used cauliflower instead of potatoes. I steam two 20 oz. (2.5 lbs. total) bags of frozen cauliflower until very tender, drain well and then puree in my food processor. I proceed with the rest of the recipe using only 1/2 of the amount listed for each of the remaining ingredients called for and that still makes plenty for us. Since this is so rich and not exactly healthy, I don't make it that often. When I do, it's pure bliss!

[Kristin D.]

Fantastic! As always with mashed potatoes I didn't use these exact ingredients, but most of them. I LOVE your onion/juice method, never done that before and it was delicious! Used more chives and onions, just a tiny bit of cream cheese because we were almost out.