Ingredients
- 2½ pounds Yukon Gold potatoes peeled and cut into 1-inch cubes
- 4 tablespoons unsalted butter room temperature
- 1 teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ⅓ cup whole milk
- 6 ounces sharp cheddar cheese shredded (divided)
- 4 slices bacon chopped and cooked until crisp
- ½ cup sour cream
- ¼ cup fresh chives minced (plus more for garnish)
Instructions
- Preheat your oven to 350°F and lightly grease a 2-quart rectangular baking dish.
- Steam the potato cubes in a large steamer basket over boiling water until they are very tender (about 25 to 30 minutes).
- In a large bowl, mash the steamed potatoes with butter, salt, and pepper until nearly smooth. Gradually mix in the milk, half of the shredded cheese, crisp bacon, sour cream, and chives until well combined.
- Transfer the potato mixture into the prepared baking dish, spreading it evenly. Top with the remaining shredded cheese.
- Bake in the preheated oven for 35-40 minutes. The cheese should be melted and the potatoes heated through. Garnish with additional chives before serving.