Place Potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.
While Potatoes are cooking, cook Bacon in a large skillet over medium heat until crispy. Remove Bacon with a slotted spoon and drain on paper towels. Reserve 2 tablespoons of Bacon grease.
Drain Potatoes and return them to the pot. Add Butter, Milk, Sour Cream, Salt, and Pepper. Mash until smooth.
Stir in Cheddar Cheese and most of the cooked Bacon, reserving some for garnish.
Serve immediately, garnished with remaining Bacon.
Ingredients
6
2 pounds900 gRusset Potatoes-peeled and quartered
6 slices85 gBacon-cut into 1/2 inch pieces
1/2 cup120 mLMilk
4 tablespoons60 gButter
1 cup115 gCheddar Cheese-shredded
2 tablespoons30 mLSour Cream
1/2 teaspoon2.5 mLSalt
1/4 teaspoon1.25 mLBlack Pepper
Equipment
Large pot
Large skillet
Slotted spoon
Potato masher
Instructions
Place Potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.
While Potatoes are cooking, cook Bacon in a large skillet over medium heat until crispy. Remove Bacon with a slotted spoon and drain on paper towels. Reserve 2 tablespoons of Bacon grease.
Drain Potatoes and return them to the pot. Add Butter, Milk, Sour Cream, Salt, and Pepper. Mash until smooth.
Stir in Cheddar Cheese and most of the cooked Bacon, reserving some for garnish.
Serve immediately, garnished with remaining Bacon.
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