Mashed Potatoes With Bacon and Cheddar |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 10 |
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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. 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.
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