Mashed Potatoes with Bacon & Cheddar
Print This Recipe Yield 10Source Adapted from Martha Stewart LivingPublished
Ingredients
- 5 pound russet potatoes
- 10 slice bacon
- 8 ounce cream cheese, room temperature
- ½ cup unsalted butter, melted
- 1 cup sour cream
- ¼ cup chives, minced
- 2½ cup cheddar cheese, grated
- 2 teaspoon kosher salt
- ½ teaspoon pepper
Directions
1. Preheat oven to 350 degrees. 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 tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
4. Transfer to a buttered 3‑quart baking dish. Top with remaining ½ cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.
Add this recipe to your holiday menu every year for the rest of your life. You won’t be sorry. Mashed Potatoes with Bacon & Cheddar.
I was given the recipe but without the cream cheese. Do I have to include it or can I use a substitute? Faye
You could leave it out if you like. GREG
My first time making. I think I crumbled my bacon too timely. Is that okay?
I think so… GREG
Kosher salt while cooking bacon? Why?
Because of size of its grains, kosher salt usually has less sodium per teaspoon than other kinds of table salt and therefore a less “salty” taste. If you were to use that measurement with say iodized salt it would be way too salty. GREG
Would it work the same if I used a hand mixer to make them into mashed potatoes instead of mashing them with a fork? I love creamy potatoes!
Yes maybe even better. GREG
What’s the difference between Idaho and Russet potatoes? These look delicious. I’m going to make these for New Years Day!!!!
The best Russets come from Idaho. greg
Looks terrific. Can I use Greek Yogurt instead of sour cream? 🙂
I bet you could. GREG
This was absolutely delicious. Fixed this for wifey the other day, and she been raving about it since. It’s a lot of work, but well worth it
Can you give the infractions in Spanish? My mom wants to make this, but she dondon’t know English
can this be made with out the sour cream?
Yes. Just watch it closely in the oven. GREG
I’ve made this recipe several times since I found it last Thanksgiving. Both sides of the family always ask for it at family gatherings! I don’t want to tell them how easy it is to make 🙂
I made this recipe for the first time on Thursday, for dinner guests yesterday. It was very successful. Everyone raved about how delicious the mashed potatoes were and most people had second helpings. Thank you for the recipe.
Do you know if it freezes well?
Yes it freezes well if tightly wrapped. When it comes time to thaw do not unwrap until it has come to room temperature to avoid condensation. Re-heat (covered) at 350 degrees. GREG
Thank you for your speedy reply. We have just finished the leftovers, which my husband and I had as a side dish with our large salad. We savoured every bite. I think the next time I make these potatoes I will freeze them in smaller portions so that we can enjoy them some weekday evening after a busy workday.
Can you make these ahead of time, then heat in a crockpot?
They can be made ahead and reheated. I’ve done this in an oven and don’t have a crockpot. GREG
I only have white potatoes. Will that work and how many should I use?
The potatoes are fine. Same ratio. GREG
This looks yummy! I’m going to give it a try this weekend!
I need to use potato flakes instead of russet potatoes — what is the amount of potato flakes do I use in place of 5 lbs russets?
2 cups of potato flakes (4 servings) are equal to one pound of fresh potatoes. GREG
Made these — very good.
This was amazing. I had some ricotta cheese left over from a pizza (about 4oz), so I used 4oz cream cheese and the other 4oz ricotta. The taste of this is even better than loaded mashed potatoes from Texas Roadhouse.
Made this last night…my husband LOVED it! I think I will make it on a regular basis
This was delicious!
these look wonderful. cant wait to try them. thanks.
I’m going to try these tomorrow.I’ve been cooking for a long time and these look great.Will keep you posted
Mashed potatoes — my anytime fav 🙂 but never tried cheddar cheese..will try this weekend thx 😉
Can this be made ahead early in the day?
Sure. You can make it a day or two ahead then bake at the last minute (store covered and refrigerated). Or you can bake it 4 or 5 hours ahead and serve room temp. It’s better hot though. GREG
yes these are great with all the creams and cheese. Ive been making potatoes like this since 1979