Loaded mashed potatoes
Serves 6 to 8 people
2 lbs potatoes washed and peeled
6 cups water salted
6 Tbls. butter chopped into pieces
3/4 cup sour cream
1/2 cup half n half or milk
1/2 cup chopped bacon (optional)
About 2 cups cheddar cheese divided
1 Tbls dried chives or fresh
salt and pepper to taste
Instructions
Preheat oven to 350 F.
Butter a 9 x9 inch casserole dish. Set aside.
Peel potatoes and slice each one lengthwise into even slices.
Place potatoes in a 3 quart pot and cover with chicken broth.
Bring to a boil.
Cover and reduce heat to medium.
Simmer until potatoes are fork tender and some are falling apart, about 20-30 minutes.
Drain and return potatoes back to the heat. Reduce the heat to low and allow the excess liquid to gently steam out of the potatoes for a few minutes.
When the steaming has slowed down, sprinkle on the butter. Do not stir, just let the butter melt where it falls.
Once the butter has melted, use a potato masher and gently mash the potatoes once going around the pot. (do one pass only so make it count!) Over smashing makes for gluelike potatoes.
Very gently fold in the sour cream and half n half.
Stir about 3/4 cup shredded cheddar cheese, bacon, and chives just until combined.
Taste and season with salt & pepper.
Gently mash the potatoes again until all the large lumps are gone and potatoes are smooth.
Pour half of the potatoes into the prepared pan and sprinkle with a layer of cheese (about 1/2 cup or more)
Top with remaining potatoes and finish with a final layer of cheddar cheese.
Cover loosely with foil back 20 to 30 minutes.