Ingredients:

  • 3 lbs Russet potatoes, peeled and diced into 1-inch cubes
  • 1 tsp salt
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 4 tbsp unsalted butter, melted
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 2 cups sharp cheddar cheese, shredded
  • 6 slices thick-cut bacon, cooked and crumbled
  • 3 tbsp fresh chives, finely chopped

Instructions:

  1. Place diced potatoes in a large pot and cover with cold water. Add salt.
  2. Bring to a simmer over medium-high heat and cook for 12–14 minutes until fork-tender but not falling apart.
  3. Drain thoroughly in a colander and let them sit for 2 minutes to allow excess steam to escape.
  4. In a large mixing bowl, combine softened cream cheese, sour cream, and melted butter.
  5. Whisk until the mixture is smooth and unified.
  6. Stir in the garlic powder and black pepper until fully incorporated.
  7. Add the drained potatoes to the cream mixture. Use a potato masher to roughly mash the potatoes, leaving some small chunks for a rustic texture.
  8. Fold in 1 cup of the shredded cheddar, the crumbled bacon, and the chives.
  9. Transfer the mixture into a 9x13 inch baking dish and spread evenly.
  10. Top with the remaining 1 cup of shredded cheddar cheese.
  11. Bake at 350°F (175°C) for 20–25 minutes, or until the edges are bubbling and the top has achieved a mahogany-colored crust.