4ouncescream cheese(softened and cut into small cubes)
¾cupsour cream
salt and black pepper (to taste)
8ouncesshredded cheddar cheese
¼cupchopped chives
Instructions
Cook the bacon until crisp. Cool and chop. (Note 1)
Peel potatoes and cut into one-inch cubes. Add to a heavy pot with cold, salted water and bring to a boil. Cook until fork-tender, approx. 10-12 minutes. Drain.
Meanwhile, add the cream, butter, and ½ teaspoon of black pepper to a small saucepan set over low heat. Warm the cream until the butter is melted.
After draining the potatoes, add the cream cheese to the warm pot. Using a potato ricer, rice the potatoes in batches into the pot.
Pour the warm cream and butter mixture over the potatoes. Stir gently to combine. Add the sour cream and stir to incorporate. Additional cream can be added if needed. Season with salt and pepper to taste.
Transfer the mixture to a 9x13 baking dish.
To Serve Immediately
Top the potatoes with cheese and bacon. Bake at 375 degrees for 15-20 minutes until the cheese is melted and the potatoes are lightly browning around the edges.
Garnish with chives and serve.
To Serve Later
Let the dish of potatoes cool. Cover tightly with plastic wrap and refrigerate for 1-2 days.
When ready to serve, bring the casserole to room temperature. Top with cheese and bacon. Cover with foil and bake at 375 degrees for 30-40 minutes or until the potatoes are warmed through. Uncover and bake for another 5 minutes.
Garnish with chives and serve.
Notes
The bacon can be cooked ahead of time to add ease to this recipe. To cook in the oven, arrange the bacon slices on a sheet pan lined with foil and bake at 400 degrees for 10-15 minutes until brown and crisp. Time will depend on the thickness of the bacon.
Cut the potatoes into uniform 1-inch pieces to ensure they cook evenly.
Salt the water used to cook the potatoes to get flavor into the potatoes themselves.
Drain the potatoes thoroughly so excess water doesn't get into the mashed potatoes.
A potato ricer creates mashed potatoes with a light and creamy texture. Alternatively, a potato masher can be used.