Mashed Potatoes Loaded with Bacon and Cheddar

Ingredients

• 10 slice bacon 
• 2.5 cup cheddar cheese grated
• 0.3 cup chives minced
• 8 ounce cream cheese 
• 5 pound idaho russet potatoes 
• 2 teaspoon kosher salt 
• 0.5 teaspoon pepper 
• 1 cup cup heavy whipping cream sour
• 0.5 cup butter unsalted melted

Equipment

• frying pan
• paper towels
• sauce pan
• oven
• knife
• baking pan
• colander

Directions

1. Preheat oven to 350 degrees. 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. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes.
3. Transfer to a colander to drain; return to pan, cover, and set aside.Meanwhile, heat a large skillet over medium heat.
4. Add bacon, and cook until crisp and browned, turning once.
5. Transfer to paper towels to drain; let cool, and crumble into pieces.Using a fork, mash the potatoes in pan until light and fluffy.
6. Add the cream cheese, butter, and sour cream, and stir until combined and smooth.
7. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
8. Transfer to a buttered 3-quart baking dish. Top with remaining ½ cup cheddar cheese.
9. Bake until top is slightly golden and potatoes are heated through, about 30 minutes.
10. Remove from oven; garnish with remaining bacon.
11. Serve immediately.