Mashed Potatoes With Bacon and Cheddar

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.

• Ready In: 1 hr 10 mins
• Serves: 10

Ingredients

• 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.