1. Preheat oven to 350 degrees. Peel potatoes, and
cut into 1-inch chunks. Place in a large saucepan,
and add enough cold water to cover by about 2
inches. Bring to a boil over medium-high heat, and
reduce to a simmer. Cook until tender and easily
pierced with a paring knife, about 20 minutes.
Transfer to a colander to drain; return to pan,
cover, and set aside. 2. Meanwhile, heat a large
skillet over medium heat. Add bacon, and cook
until crisp and browned, turning once. Transfer to
paper towels to drain; let cool, and crumble into
pieces. 3. Using a fork, mash the potatoes in pan
until light and fluffy. Add the cream cheese,
butter, and sour cream, and stir until combined
and smooth. Add the chives, 2 cups cheddar cheese,
half the bacon, salt, and pepper. Stir until well
combined.
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