Mashed Potatoes with Bacon & Cheddar
Ready in 1.5 hours
Serves 8-10 people
Recipe from Annual Recipes 2003 , page 278, by Martha Stewart, Martha Stewart Living Omnimedia Inc.
You can prepare this dish through step three the night before, and save the final baking for Thanksgiving day. Our family LOVES these potatoes and they are a staple at Thanksgiving and Christmas.
5 lb. russet or Yukon gold potatoes
8 oz. Pine View Farms bacon
1 8 oz. package cream cheese, room temperature
1/2 c. unsalted butter, melted, plus more for baking dish
1 c. sour cream
1 small onion, grated on large holes of box grater, juice reserved
1/2 bunch fresh chives or green onion, finely chopped (about 1/4 cup)
2 1/2 cups grated cheddar cheese (about 10 oz)
2 tsp coarse salt
1/2 tsp fresh ground pepper
- Preheat oven to 350F. 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 easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover and set aside.
- Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels; let cool, and crumble.
- Using a fork, mash potatoes in pan until light and fluffy; add cream cheese, butter and sour cream, and stir until combined and smooth. Add the onion and any onion juice, chives, 2 cups cheese, half the bacon, salt and pepper. Stir until well combined.
- Transfer to a buttered 3 quart baking dish (I cook mine in an oven proof dutch oven to save a pot!). Top with remaining 1/2 cup cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.