Ingredients:

  • 2 lbs (900 g) russet potatoes
  • 1 cup (240 ml) sour cream (preferably full-fat)
  • ½ cup (120 ml) milk
  • ½ cup (60 g) grated cheddar cheese
  • 4 tbsp (60 g) unsalted butter
  • Salt and pepper to taste
  • 1 cup (120 g) cooked, crumbled bacon
  • 1 cup (120 g) grated cheddar cheese (for topping)
  • 3 green onions, chopped (for garnish)
  • ¼ cup (60 g) sour cream (for serving)

Instructions:

  1. Peel and chop potatoes into even chunks. In a large pot, cover with cold, salted water and bring to a boil. Cook until fork-tender, approximately 15-20 minutes.
  2. Drain and return to pot. Add butter, milk, sour cream, cheese, salt, and pepper. Mash until smooth and creamy.
  3. Preheat oven to 350°F (175°C). Transfer mashed potatoes to a greased baking dish and smooth the top.
  4. Evenly sprinkle crumbled bacon and additional cheddar cheese over the top.
  5. Bake in the preheated oven for 20-25 minutes, or until golden and bubbly.
  6. Remove from the oven and top with chopped green onions. Serve hot with a dollop of sour cream.