These Cheesy Chive Bacon Mashed Potatoes are smooth and creamy with a fantastic flavor.
So it was Father’s Day last week. You probably already knew that. I wasn’t able to celebrate with my Dad on his special day so instead, I drove to my parent’s house a few days later to have a beer with him and cook them some dinner.
I brought some Newcastle and bags filled with groceries. There was a flank steak rubbed with basil pesto, rolled up and tossed on the grill. A salad with freshly roasted beets from their garden, goat cheese and a drizzle of balsamic reduction. And – you guessed it – these fantastic mashed potatoes.
These potatoes – these mashed potatoes! – are such a rich indulgence and there is no one on the planet who can ever resist them. They’re absolutely terrible for you – loads of butter and cheeses – but if you save them for holidays and special occasions you won’t need to feel too guilty. And if you do feel guilty, I promise you that it will be worth it.
It might seem funny to make mashed potatoes in the middle of summer but I’d picked up a cool new dish and really wanted to use it. It’s the silver one in the photo and it’s made for use on the grill (although I’m sure it could be used on the stove or in the oven, too). So this recipe came out of a need to use this fun new toy and mashed potatoes made on the grill seemed like something fun to do.
I’ve been finding some really awesome places for food photography props (I’m in the process of writing a post sharing all my finds) and this was one that I just couldn’t resist. I picked it up at Kohl’s after they sent me a gift card along with some AWESOME white dishes – they have so many to choose from and white is perfect for food photos – as well as a really cool cast iron skillet that comes with it’s own trivet. I used that skillet to make my Garlic Portobellos with Pecorino Romano – here it is in the photo from that post:
I just LOVE that skillet – it’s awesome and the trivet underneath makes such a nice addition to the photo. The dish I used to make the mashed potatoes is equally awesome – I love that I could just pop it on the grill alongside the steak and forget about it, no need to turn on the oven. And it holds a LOT of potatoes – that dish was HEAVY!! But the potatoes are so freakin’ awesome that we were all happy to have tons of leftovers.
- 5 pounds russet potatoes
- 1 lb bacon, cooked and crumbled
- 1 8 ounce package cream cheese, softened
- 1/2 cup unsalted butter, melted
- 1 cup sour cream
- 8 chives stalks, minced (about 1/4 cup)
- 3 cups shredded cheddar cheese, divided
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black 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.
- Using a fork, mash the potatoes in pan until light and fluffy (putting them through a ricer or food mill will get the best results). Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add two cups cheddar cheese, half the bacon, salt, and pepper.
- Transfer to a greased baking dish. Top with remaining 1/2 cup cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with chives and remaining bacon.
Recipe adapted from Martha Stewart.