A delightful twist on classic mashed potatoes, featuring crispy bacon and creamy cheddar for a comforting side dish.
Peel and chop the potatoes into even-sized chunks.
Cutting the potatoes into similar sizes ensures even cooking.
Place the potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes.
Test the potatoes with a fork; they should be soft and easily pierced.
While the potatoes cook, fry the bacon in a pan until crispy, then crumble into small pieces.
Drain the bacon on paper towels to remove excess grease.
Drain the cooked potatoes and return them to the pot. Add sour cream, milk, salt, and pepper, then mash until smooth.
For extra creaminess, warm the milk before adding it to the potatoes.
Stir in the cheddar cheese and half of the crumbled bacon.
Mix gently to evenly distribute the cheese and bacon without overworking the potatoes.
Transfer the mashed potatoes to a serving dish, garnish with chives and the remaining bacon, and serve warm.
Serve immediately to enjoy the best texture and flavor.
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