Ingredients
- 3 pounds russet potatoes peeled and cut into chunks
- 1 tablespoon kosher salt for salting the potato water
- 6 ounces bacon chopped
- 1 1/3 cups whole milk divided
- 5 tablespoons unsalted butter cubed
- 1/2 cup sour cream
- 1 teaspoon kosher salt or to taste
- 1 1/2 cups mozzarella cheese freshly shredded
- 1 cup cheddar cheese freshly shredded
- 1/4 cup green onions finely sliced
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a casserole dish and set aside.
- Place the potato chunks in a large pot, cover with water, and add 1 tablespoon of kosher salt. Bring to a boil, then reduce heat to simmer until potatoes are tender (about 15-20 minutes).
- While potatoes cook, heat a skillet over medium heat and cook the bacon until crispy, 4-6 minutes. Drain on paper towels and set aside.
- Drain the potatoes and return them to the pot. Add 2/3 cup of milk and the butter. Mash until smooth and creamy.
- Stir in the sour cream, remaining milk, and 1 teaspoon of kosher salt into the mashed potatoes. Mix until well combined.
- Fold in half of the mozzarella and cheddar cheese, along with the cooked bacon and green onions, reserving some bacon for topping.
- Transfer the mashed potato mixture to the prepared casserole dish. Sprinkle the remaining cheeses and bacon on top.
- Bake in the preheated oven for 20-25 minutes.
