Ingredients:

  • 4 lbs Russet potatoes
  • 8 strips thick-cut peppered bacon
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 stalks celery, finely minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken bone broth
  • 2 cups whole milk
  • 1 cup full-fat sour cream, room temperature
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 0.5 tsp freshly cracked black pepper
  • 2 tbsp chives, thinly sliced

Instructions:

  1. Preheat oven to 400°F. Prick 3 of the Russet potatoes with a fork and bake directly on the rack for 45 minutes until tender. Peel and dice the remaining 3 raw potatoes.
  2. In a large Dutch oven over medium heat, cook the bacon strips until crisp. Remove bacon to paper towels, crumble when cool, and reserve the rendered fat in the pot.
  3. Add the onion, garlic, and celery to the bacon fat. Sauté for 6-8 minutes until the vegetables are translucent and softened.
  4. Whisk the flour into the aromatics and cook for 2 minutes to create a light roux, ensuring no dry flour remains.
  5. Slowly whisk in the chicken bone broth and whole milk. Add the raw diced potatoes and bring to a gentle simmer. Cook for 15-20 minutes until the diced potatoes are tender.
  6. Scoop the flesh out of the roasted potatoes and add to the pot. Use a manual potato masher to smash the potatoes to your desired consistency (chunky or smooth).
  7. Reduce heat to low. Stir in the smoked paprika, salt, and pepper. Gradually fold in the room-temperature sour cream and grated cheddar cheese, stirring until a glossy, uniform emulsion forms.
  8. Garnish with crumbled bacon, fresh chives, and an optional dollop of sour cream before serving.