Description
This Cheesy Mashed Potatoes recipe combines creamy mashed potatoes with crispy bacon and melted cheddar and mozzarella cheeses, baked to golden perfection for a comforting and crowd-pleasing side dish. Perfect for family dinners or holiday gatherings, it’s rich, flavorful, and irresistibly cheesy.
Ingredients
Scale
Potatoes
- 2 ½ pounds potatoes (Russet or Yukon Gold), peeled and cubed
Bacon and Cheese Mixture
- 8 slices bacon, chopped
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, melted
- ½ cup sour cream
- ½ cup milk
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded mozzarella cheese, divided
- ¼ cup chives, minced, divided
- Salt and pepper, to taste
Instructions
- Cook Potatoes: Preheat your oven to 350°F (175°C). Place the peeled and cubed potatoes in a large saucepan and cover them with cold water. Add a generous pinch of salt to the water. Bring to a boil and cook the potatoes until they are fork-tender, then drain them well.
- Cook Bacon: While the potatoes are cooking, brown the chopped bacon in a pan over medium heat until it is crispy. Once cooked, drain the bacon on paper towels to remove excess grease.
- Mash Potatoes: In a large bowl, mash the drained potatoes until fluffy. Add the softened cream cheese, melted butter, sour cream, milk, half of the shredded cheddar cheese, half of the shredded mozzarella cheese, and half of the minced chives. Season the mixture with salt and pepper to taste. Mix thoroughly, or use a hand mixer for an extra fluffy texture.
- Bake: Transfer the cheesy potato mixture to a greased baking dish. Sprinkle the remaining cheddar cheese, mozzarella cheese, cooked bacon, and chives evenly on top. Bake in the preheated oven for 30 minutes or until the top is golden brown and bubbly.
- Serve: Serve the cheesy mashed potatoes immediately for the best taste and texture.
Notes
- Use Russet potatoes for fluffiness or Yukon Gold for a creamier texture.
- For extra flavor, consider adding garlic powder or smoked paprika to the mash.
- Ensure the cream cheese is softened before adding to make mixing easier.
- You can substitute milk with half-and-half for a richer dish.
- Leftover mashed potatoes can be refrigerated for up to 3 days and reheated in the oven.
