Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cubed
  • 1/2 cup unsalted butter
  • 1 cup whole milk
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 8 oz sharp cheddar cheese, freshly grated
  • 6 strips thick-cut bacon, cooked and crumbled
  • 1/2 cup sour cream
  • 1/4 cup fresh chives, thinly sliced
  • 1/4 cup shredded cheddar cheese
  • 1 tbsp melted butter

Instructions:

  1. Place cubed potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Reduce to a simmer for 15–20 minutes until fork-tender.
  2. Drain potatoes thoroughly and return them to the hot pot for 1 minute to allow excess moisture to evaporate.
  3. Mash the potatoes until smooth; stir in the butter, milk, salt, and pepper until creamy and cohesive.
  4. Preheat the oven to 375°F (190°C).
  5. In a large mixing bowl, combine the hot mashed potatoes with the sour cream and 8 oz of grated cheddar.
  6. Fold in half of the crumbled bacon and half of the chives, then transfer the mixture into a 9x13 inch baking dish, smoothing the top.
  7. Sprinkle the remaining cheddar cheese and bacon over the top and drizzle with melted butter.
  8. Bake in the oven until the topping is bubbly and golden-brown.