recipes0006Ingredients:

5 pounds russet potatoes or Yukon, cut into chunks
3/4 cup half & half (about)
1 stick (1/4 pound or 8 Tablespoons) butter
1 cup sour cream
Salt and freshly ground black pepper to taste
1 cup shredded Cheddar cheese
3 slices cooked bacon, crumbled
2 Tablespoons chopped chives

Preparation:

  1. Boil potatoes until tender, but not waterlogged. Drain thoroughly and return to the pot.
  2. While potatoes are cooking, warm the half & half and butter until hot but not boiling.
  3. Add half & half and butter, sour cream, salt, and pepper to the cooked potatoes. Mash by hand until fairly smooth. Small lumps are fine.
  4. Fold in Cheddar cheese, bacon, and chives. Add more cream or milk if the mashed potatoes are too thick for your tastes. Taste and adjust seasoning. Gently reheat if necessary.

Note: If you prefer your mashed potatoes with no lumps, use a ricer instead of mashing. Do not use a mixer as it will make the mashed potatoes gummy. Recipe may be halved.

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