A rich and creamy baked casserole featuring mashed potatoes loaded with bacon, cheddar cheese, sour cream, and chives.
Author:Ahazzam
Prep Time:20 min
Cook Time:25 min
Total Time:45 min
Yield:8 servings
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 lbs Russet potatoes, peeled and quartered
1 cup whole milk
1/2 cup unsalted butter
1 cup sour cream
1 1/2 cups shredded sharp cheddar cheese, divided
1 cup cooked, crumbled bacon
1/4 cup chopped fresh chives, divided
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes.
Drain the potatoes well and return them to the hot pot. Mash the potatoes until smooth.
In a small saucepan, heat the milk and butter together until the butter is melted. Do not boil.
Pour the warm milk and butter mixture into the mashed potatoes. Add the sour cream, salt, and pepper. Mix until just combined and creamy.
Stir in half of the shredded cheddar cheese, half of the crumbled bacon, and half of the chopped chives into the potato mixture.
Spread the potato mixture evenly into the prepared baking dish.
Top the casserole with the remaining cheddar cheese and the remaining bacon and chives.
Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
Let the casserole rest for 5 minutes before serving.
Notes
For extra flavor, bake the bacon until very crisp before crumbling.
You can prepare the mashed potatoes a day ahead and store them covered in the refrigerator. Add an extra splash of milk when reheating before mixing in the cheese.
Use Yukon Gold potatoes for an even richer, naturally buttery flavor.