Ingredients

The following ingredients have 6 Servings
  • 3 pounds of russet potatoes (, peeled and cut into 1 and 1/2 inch pieces)
  • 3/4 cup of milk ((I used 1%))
  • 4 tablespoons of butter (, melted)
  • 1 cup of sour cream
  • kosher salt and pepper to taste
  • 1 2/3 cups of shredded cheddar cheese (, divided use)
  • 1/2 cup crumbled cooked bacon
  • 1/4 cup finely chopped chives
  • 2 tablespoons finely chopped parsley
  • Cooking spray

Instruction

  • Bring a large pot of water to a boil; add 2 tablespoons of salt. Place the potatoes in the pot and boil for 15-20 minutes or until potatoes are tender.
  • Drain the potatoes. Run the potatoes through the ricer and transfer them back to the pot. Alternatively you can skip the ricing step and simply mash the potatoes with a potato masher or mixer. 
  • Stir in the milk, butter, sour cream and then add salt and pepper to taste. Stir in 1 cup of the cheddar cheese.
  • Preheat the oven to 350 degrees F. Place the potatoes into a 9 inch square pan or 2 quart casserole dish. coated with cooking spray. Top with remaining 2/3 cup of cheddar cheese. 
  • Cover the pan with foil and place into the oven. Bake for 20 minutes. Remove the foil and add the bacon; bake, uncovered for an additional 20 minutes or until cheese is bubbly and potatoes are heated through. 
  • Sprinkle the chives and parsley over the top and serve immediately.