Cheddar Bacon Mashed Potatoes

By broots

The full-fat sour cream makes these potatoes suitable for the freezer. However, if you plan to serve this within a day, you could use lower fat variations.

Ingredients

• 4 lb. Yukon Gold potatoes (12)
• 8 slices bacon
• 1/4 cup butter
• 1 tub(500ml)sour cream
• 1/4 tsp salt
• 2 cups shredded Old Cheddar Cheese (about 8 oz/250g)
• 2/3 cup sliced green onions

Preparation

Step 1

Peel potatoes; cut into chunks. In pot of boiling salted water, cook potatoes for 20 minutes or until tender. Drain and return to pot; dry over medium heat for 30 seconds.

Meanwhile, in skillet, cook bacon over medium-high heat for about 8 minutes or until crisp. Drain on paper towel lined plate. Chop and set aside.

Using potato masher, mash potatoes, butter, sour cream and salt. Stir in half of the cheese and 1/2 cup of the onions. Scrape into a 13 x 9" (3L)baking dish; sprinkle remaining cheese and reserved bacon.

(Make ahead: Cover and refrigerate for up to 1 day. Or overwrap in heavy-duty foil and freeze for up to 2 weeks; thaw and bake for 30 minutes before uncovering and continuing with recipe.)

Bake in 400º oven for about 15 minutes or until cheese melts. Sprinkle with remaining onions.