Recipe Background
These aren't just any mashed potatoes. No sir... this is the Killer Potato Bake with mashed potatoes to die for! Creamy, fluffy, and so so so rich with butter and sour cream (to add a little extra tang), Killer Potato Bake is over-the-top heartwarming and hearty! Melty cheese, succulent bacon, and savory green onions help balance all the richness while adding some delightful dimension to each and every scoop! This side dish slays the competition!
These aren't just any mashed potatoes. No sir... this is the Killer Potato Bake with mashed potatoes to die for! Creamy, fluffy, and so so so rich with butter and sour cream (to add a little extra tang), Killer Potato Bake is over-the-top heartwarming and hearty! Melty cheese, succulent bacon, and savory green onions help balance all the richness while adding some delightful dimension to each and every scoop! This side dish slays the competition!
Ingredients
- 2 1/2 pounds russet potatoes peeled, cut into 1/2-inch cubes
- water to taste
- 1 teaspoon salt
- 8 tablespoons unsalted butter
- 3/4 cup whole or 2% milk
- 1/4 cup sour cream
- 8 ounces bacon chopped
- 8 ounces Colby Jack cheese freshly shredded
- 2 tablespoons green onions or chives chopped, for garnish
Directions
- Preheat the oven to 375 degrees F.
- In a large pot, add the potatoes and just enough of the water to submerge them.
- Bring the water to a boil over medium-high heat.
- Reduce the heat to medium.
- Add the salt to the water.
- Cook until the potatoes are easily pierced with a knife, about 10-12 minutes.
- Drain the potatoes well.
- In a small saucepan over medium heat, add the butter and the milk and cook until the butter is melted.
- Turn the heat off but keep the saucepan on the stovetop to keep the butter-milk mixture hot.
- Add the sour cream to the butter-milk mixture and whisk until combined.
- Mash or beat the cooked potatoes with a mixer until creamy.
- Add the milk mixture to the potatoes and continue mixing until well-incorporated.
- Transfer the potatoes to a 9x13-inch baking dish.
- On a medium skillet over medium-high heat, add the chopped bacon and cook until crispy, about 6-8 minutes.
- Sprinkle the bacon over the potatoes.
- Top the bacon layer with the shredded cheese.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake until the cheese melts and the potatoes are hot, about 10 minutes.
- Serve garnished with the green onions.
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