Paula's Creamy Fried Bacon Potatoes II

By Addie

These were the best mashed potatoes I've ever had, and everyone loved them. Definitely a keeper!

Ingredients

• 3 lb. Yukon gold potatoes, peeled and cut into 1-inch cubes
• 1 1/2 cups heavy cream
• 4 oz. (1/2 of 8-oz. pkg.) cream Cheese, cubed
• 1/2 teaspoon each salt and pepper
• 1/2 lb. bacon, cooked crisp, crumbled, divided
• 3 Tablespoons chopped fresh chives, divided
• 6 Tablespoons butter

Preparation

Step 1

3
lb. Yukon gold potatoes, peeled and cut into 1-inch cubes
1-1/2
cups heavy cream
4
oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2
tsp. each Salt and pepper
1/2
lb. bacon, cooked crisp, crumbled, divided
3
Tbsp. chopped fresh chives, divided
6
Tbsp. butter

PLACE the potatoes in a large pot and cover with cold water. Bring to a boil, then lower heat and simmer, uncovered, for roughly 13 min. or until the potatoes are fork tender.

WHILE potatoes are boiling, add the cream to a small saucepan and heat through making sure not to boil.

DRAIN potatoes thoroughly in a colander and return to the pot. Add warmed cream and cream cheese. Season as desired with salt and pepper. Mash with a potato masher or electric mixer. Fold in 3/4 of the bacon and chives.

SPOON into serving bowl. Dot with tablespoons of butter and sprinkle with remaining bacon and chives.
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REVIEWS:

These were the best mashed potatoes I've ever had, and everyone loved them. Definitely a keeper!

Oh. My. Goodness! If you're looking at this recipe wondering if you should make it, stop wondering and start mashing some potatoes!!! This recipe is a definite keeper!

So I'm a vegetarian and just traded out the bacon for some veggie kind and I swear this is the best mashed potato recipe ever. Makes an awesome main dish too, not just a side at all. Especially with some cheese on top, heavenly is the only way to describe it!

I love you, Paula Dean! The bestest ever mashed taters! Thanks bunches for making me a rockstar in my own kitchen!