We’ve made it to Thanksgiving week! After the last eight whacky months, I’m ready for holiday food normalcy. Who’s with me on that?
We’re doing our Thanksgiving in the dirt again this year. Camping in a circle with good food and even better riding is going to do my heart good. I’m not sure who is taking care of the potatoes this year but I sure hope somebody makes these! One spoonful is all it will take to make you a regular mashed potato convert. It has a rich smoothness with bacon throughout and little chunks of potatoes. I think I’m going to make it again just to have more leftovers.
But you’ll want to make this more than just at Thanksgiving. It goes with steak, chicken and pork just fine. Although we haven’t yet, I think it would pair just fine with hot dogs and hamburgers.
As with most of my favorite recipes, it’s easy to both cut the recipe in half or double it. It’s camping friendly with minimal cleanup. And for those with feeding a crowd on their minds, the full recipe calls out to serve 10. When I half it, it serves 6 with leftovers.
I cook the bacon while the potatoes are cooking and chop the chives as finely as I can. I don’t melt the butter, instead I put it in the bottom of a large bowl with the cream cheese and sour cream and dump the drained potatoes right on top. Those hot potatoes melt the butter in no time. I pull out my hand mixer and whip the potatoes, leaving small chunks. Then I stir in the remaining ingredients and top it with the remaining 1/2 cup of cheese. I could eat it right then and there. Full confession, I may not completely clean out the mixing bowl with the rubber spatula and save just a tiny bit for myself after I’ve put the dish in the oven. Hey, the cook needs to taste it.
It cooks in a 350 degree oven for 30 minutes and at this temperature, can be in the oven with some of your other yummy Thanksgiving side dishes.
Mashed Potatoes with Bacon and Cheddar
Recipe Credit: Suppity Sup
- 5 pounds russet potatoes
- 10 slices 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
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.
Cook the bacon while the potatoes are boiling. 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.
Add the cream cheese, butter, and sour cream to potatoes and whip with a hand mixer until smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
Transfer to a large buttered baking dish. Top with remaining cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven and top with remaining bacon. Serve immediately.
Oh, my mouth is watering looking at these pictures. I am definitely making it again this week. Twice in one week isn’t too often, right?