Mashed Potatoes with Bacon & Cheddar

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 

 Method:

 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.
 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.
 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.

 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.
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