Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 tbsp sea salt
  • 4 tbsp unsalted butter
  • 4 oz full-fat cream cheese, room temperature
  • 0.5 cup sour cream
  • 0.5 cup whole milk, warmed
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 6 slices thick-cut bacon, cooked and crumbled
  • 3 green onions, thinly sliced
  • 0.5 tsp cracked black pepper
  • 0.25 tsp garlic powder

Instructions:

  1. Peel and cut the 3 lbs Yukon Gold potatoes into 1 inch cubes. Note: Keeping the sizes uniform ensures they all finish cooking at the exact same time.
  2. Place potatoes in a pot, cover with cold water, and add 1 tbsp sea salt. Boil 15-20 minutes until fork tender.
  3. While potatoes boil, fry the 6 slices of bacon in a pan until deep brown and shattered crisp.
  4. Drain the potatoes and return them to the hot pot for 1-2 minutes off the heat. Note: This steam dry step removes excess water, allowing the potatoes to soak up more butter.
  5. In a small pan, combine 0.5 cup whole milk and 4 tbsp unsalted butter until the butter is fully melted and shimmering.
  6. Use a ricer or masher to break down the potatoes while slowly drizzling in the warm milk mixture.
  7. Stir in the 4 oz cream cheese and 0.5 cup sour cream until the mixture looks velvety and pale gold.
  8. Gently fold in 0.5 tsp cracked black pepper and 0.25 tsp garlic powder.
  9. Stir in 1 cup of the cheddar, most of the crumbled bacon, and 2 sliced green onions.
  10. Top with the remaining 0.5 cup cheddar, bacon, and the last green onion until the cheese begins to soften and glisten.