Active time: 25 min. Total time:40 min.
Yield: Serves 8 (serving size: about 1 cup)
How do you make mashed potatoes better? Load them up with classic baked potato toppings. These mashed potatoes are creamy and light, but filled with flavor. The sour cream gives the potatoes just the right amount of tang, and the cheese is melted to perfection. These potatoes make a perfect side dish for steak, a slow cooked roast, or any other indulgent main. Using cold butter allows for a better distribution of the fat and milk solids into the potatoes, while slowly adding butter keeps the potatoes fluffy.
- 1 teaspoon unsalted butter, softened
- 4 pounds Yukon Gold potatoes, peeled and cut into 2-in. cubes (about 10 cups)
- 2Tbsp., plus 1 tsp. kosher salt, divided
- 1 cup (8 oz.) cold unsalted butter, cut into 1/2-in. cubes
- 3/4 cup whole milk
- 1/2 cup sour cream
- 1/2 teaspoon black pepper
- 4 ounces pre-shredded sharp Cheddar cheese (about 1 cup)
- 1/2 cup cooked and crumbled thick-cut bacon (from 4 slices)
- 1 tablespoon chopped fresh chives
How to Make It
Preheat oven to 375ºF. Grease a 13- x 9-inch baking dish with softened butter. Set aside.
Place potatoes, 2 tablespoons of the salt, and water to cover in a large saucepan. Bring to a boil over medium-high. Reduce heat to medium, and cook until tender, 15 to 20 minutes. Drain potatoes, and return to pan. Mash potatoes with a potato masher until completely smooth. Place pan over medium-low.
Add half of the butter cubes to potatoes, and cook, stirring constantly, until incorporated, about 2 minutes. Repeat with remaining half of butter cubes. Stir in milk, sour cream, pepper, and remaining 1 teaspoon salt.
Transfer potato mixture to prepared baking dish. Top with cheese and bacon. Bake in preheated oven, uncovered, until cheese is melted, about 5 minutes. Sprinkle with chives, and serve immediately.
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