Description
These Cheesy Mashed Potatoes are a creamy and decadent side dish that’s perfect for any occasion. Loaded with cheese and crispy bacon, they’re a crowd-pleasing recipe that’s easy to make and sure to impress.
Ingredients
Units
Scale
- 2 1/2 pounds potatoes (Russet or Yukon Gold), peeled and cubed
- 8 slices bacon, chopped
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, melted
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup chives, minced, divided
- Salt and pepper, to taste
Instructions
- Cook Potatoes: Preheat oven to 350°F (175°C). Place potatoes in a large saucepan and cover with cold water. Add a generous pinch of salt to the water. Cook until potatoes are fork-tender. Drain well.
- Cook Bacon: While potatoes are cooking, cook bacon until crispy. Drain on paper towels.
- Mash Potatoes: Mash potatoes in a large bowl until fluffy. Add cream cheese, melted butter, sour cream, milk, half of the cheddar cheese, half of the mozzarella cheese, and half of the chives. Season with salt and pepper. Mix well, or use a hand mixer for extra fluffiness.
- Bake: Transfer the mashed potato mixture to a greased baking dish. Top with remaining cheddar cheese, mozzarella cheese, bacon, and chives. Bake for 30 minutes, or until golden brown and bubbly.
- Serve: Serve immediately.
Notes
- Salt: Salt the water when boiling potatoes for optimal flavor.
- Draining: Drain potatoes thoroughly to prevent a mushy texture.
- Butter: Use softened butter for easier mixing.
- Storage: Store leftovers in the refrigerator for 3-5 days or freeze for up to 10 months.
Nutrition
- Serving Size: 1 Serving
- Calories: 400kcal
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg
