Get a load of this — these mouthwatering mashed potatoes are extra indulgent thanks to the addition of bacon and cheddar cheese.
- 6 large russet potatoes (about 3 pounds)
- 1/2 pound bacon
- 1 cup + 1/2 cup cheddar cheese, separated
- 1 bunch green onions
- 1/2 cup cream
- 1/2 stick butter (1/4 cup)
- 1 tablespoon olive oil
- 2 teaspoons coarse salt plus more to taste
Peel the potatoes and slice into rounds about 1-inch thick.
Place the potatoes in a large pot and cover with cold water.
Place the pot on the stovetop and bring to a boil over high heat, then reduce the heat to medium to maintain a simmer. Cook the potatoes until a knife inserted in one comes out easily – about 20 minutes after they start to simmer.
While the potatoes cook, slice the bacon into 1/4-inch wide strips.
Heat a large pan, add the olive oil and cook the bacon until crisp – about 10 minutes. Use a slotted spoon to remove the bacon to paper towels to drain.
Thinly slice the green onions, keeping the white and green sections separate.
When the potatoes are finished cooking, drain them in a colander and let them steam dry in the colander for about a minute.
Transfer the potatoes to a bowl and add in most of the bacon, 1 cup of cheddar cheese and the white slices of green onion, along with the cream, butter and salt. Stir to combine, mashing the potatoes with your spoon as you go. Taste and add more salt as needed.
Place the loaded potatoes in an oven-safe serving dish and top with the remaining 1/2 cup of cheddar cheese, reserved bacon and green slices of green onion.
Just before serving, place the dish in a warm oven just long enough to melt the cheese topping.