Ingredients:

  • 3 lbs Russet potatoes, peeled and cubed
  • 1/2 cup unsalted butter
  • 1/2 cup whole milk
  • 1 tsp kosher salt
  • 1 cup sour cream
  • 2 cups sharp cheddar cheese, shredded
  • 8 oz thick-cut bacon, cooked and crumbled
  • 1/2 cup green onions, thinly sliced
  • 1 cup sharp cheddar cheese, shredded
  • 2 tbsp fresh chives, chopped
  • 1/4 cup melted butter

Instructions:

  1. Bring a large pot of salted water to a boil. Add cubed potatoes and cook until fork-tender (about 15–20 minutes).
  2. Drain potatoes thoroughly. While still hot, mash with 1/2 cup butter and 1/2 cup milk until velvety and smooth.
  3. In a large mixing bowl, combine the mashed potatoes with sour cream, 2 cups of shredded cheddar, crumbled bacon, and green onions. Stir gently until evenly distributed.
  4. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  5. Spread the potato mixture evenly into the baking dish. Top with the remaining 1 cup of cheddar cheese and drizzle with melted butter.
  6. Bake for 25–30 minutes until the edges are bubbling and the top is golden-brown.
  7. Garnish with fresh chopped chives before serving.