Ingredients:
5 lbs russet potatoes or 5 lbs yukon gold potatoes
8 ounces bacon ( About 10 Slices)
1 (8 ounce) packages cream cheese, room temperature
1/2 cup unsalted butter, melted,plus
more unsalted butter, for baking dish
1 cup sour cream
1 small onions, grated on the large holes of a box grater,juice reserved
1/2 bunch fresh chives, finely chopped ( About 1/4 Cup)
2 1/2 cups grated cheddar cheese ( About 10 Ounces)
2 teaspoons coarse salt
1/2 teaspoon fresh ground pepper
Directions:
Preheat oven to 350 F Peel potatoes, and cut into 1-inch chunks.
Place in a large saucepan, and add enough cold water to cover by about 2 inches.
Bring to a boil over medium-high heat, and reduce to a simmer.
Cook until easily pierced with a paring knife, about 20 minutes.
Transfer to a colander to drain; return to pan, cover, and set aside.
Meanwhile, heat a large skillet over medium heat.
Add bacon, and cook until crisp and browned, turning once.
Transfer to paper towels; let cool, and crumble.
Using a fork, mash potatoes in pan until light and fluffy; add cream cheese, butter, and sour cream, and stir until combined and smooth.
Add the onion and any onion juice, chives, 2 cups cheese, half the bacon, salt, and pepper.
Stir until well combined.
Transfer to a buttered 3-quart baking dish.
Top with remaining 1/2 cup cheese.
Bake until top is slightly golden and potatoes are heated through, about 30 minutes.
Remove from oven; garnish with remaining bacon.
Serve immediately.
Servings: 10
Time preparation: 40 min.
Time total: 70 min.