Name: Loaded Rustic Mashed Potatoes
Total time: 50 min
Ingredients: 2 pounds russet potatoes , unpeeled, sliced ½ inch thick; 3/4 teaspoon table salt , plus salt for cooking potatoes; 4 slices bacon , cut into ½-inch pieces; 3/4 cup half-and-half; 8 tablespoons unsalted butter , cut into 8 pieces; 1/2 teaspoon pepper; 2 ounces cheddar cheeses , shredded (½ cup); 1/4 cup sour cream; 1/4 cup minced fresh chives

Why This Recipe Works

For easy rustic mashed potatoes, we left the skins on and simply sliced the potatoes before boiling them. Choosing starchier russet potatoes, rather than Yukon Golds or Red Bliss, gave us a fluffier mash, and cooking and mashing the potatoes in the same saucepan saved on cleanup. For the dairy component, a mix of rich (but not too rich) half-and-half and melted butter gave us the comforting flavor and silky texture we were after. Finally, to fill this mash with the flavors of a loaded baked potato, we stirred in tangy sour cream, fresh chives, smoky bacon, and a handful of cheddar cheese.

Before You Begin

Don't be tempted to use another kind of potato here; your mash won't be as fluffy. Scrub the potatoes well.

Instructions

Place potatoes and 1 tablespoon salt in large saucepan, add water to cover by 1 inch, and bring to boil over high heat. Reduce heat to medium and simmer until potatoes are tender and paring knife can be easily slipped into and out of potatoes, 18 to 22 minutes.

Meanwhile, cook bacon in 10-inch skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Combine half-and-half and butter in 2-cup liquid measuring cup and microwave, covered, until butter is melted and mixture is warm to touch, about 2 minutes.

Drain potatoes and return them to saucepan. Using potato masher, mash potatoes until smooth and no lumps remain. Stir in half-and-half mixture, pepper, and salt until fully combined. Stir in cheddar, sour cream, chives, and bacon until incorporated. Season with salt and pepper to taste. Serve.