Anthony Boundy - The Essential Mashed Potato Recipe Book : Mash Your Way to A Delicious Side Dish

The salty taste of the bacon in this mashed potato recipe is addictive and will have you reaching for second helpings. I like to serve this dish with some grilled fish or steak and a chilled glass of white wine.

Preparation Time: 15 minutes

Servings:

Ingredients:

• 2 large peeled baking potatoes
• 8 ounces lean bacon
• 6 ounces Cheddar cheese, shredded
• 4 ounces sour cream
• 2 ounces milk
• 1 ounce melted butter, unsalted
• 1 teaspoon chives, dried
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper, ground
• 1/2 teaspoon garlic powder
• 6 ounces Cheddar cheese, shredded

Directions:

1. Preheat oven to 400 degrees Fahrenheit

2. Coat a casserole dish (9x13) with cooking spray

3. Poke holes in the potatoes with a toothpick and transfer to the casserole dish

4. Bake potatoes for 1 hour or until tender

5. Allow the potatoes to cool for 20 minutes

6. Cook bacon in a large frying pan on the medium high heat until browned evenly and slightly crispy. Remove the bacon from the pan and drain on the paper towel.

7. Crumble the bacon when it is cool enough to handle

8. Remove the skin from the potatoes and place flesh in a bowl

9. Add 6 ounces of cheddar, sour cream, butter, milk, pepper, salt, chives and garlic with the potato and mash well

10. Transfer potato to the casserole dish and smooth evenly. Top with the rest of the cheddar and bacon

11. Bake for 15 minutes or until bubbly