Ingredients:

  • 5 lbs Russet potatoes, peeled and cut into 1-inch cubes
  • 8 oz full-fat cream cheese, softened
  • 0.5 cup unsalted butter, melted
  • 1 cup full-fat sour cream
  • 0.5 cup whole milk
  • 2 tsp fine sea salt
  • 1 tsp garlic powder
  • 2 cups sharp cheddar cheese, freshly shredded
  • 6 slices thick-cut bacon, cooked and crumbled
  • 0.25 cup fresh chives, minced
  • 0.5 tsp smoked paprika

Instructions:

  1. Place cubed potatoes in a large stockpot and cover with cold water by one inch. Add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until fork-tender.
  2. Drain the potatoes thoroughly and return them to the warm pot for 2 minutes to allow excess moisture to steam off.
  3. Pass the potatoes through a ricer or mash thoroughly in a large mixing bowl until smooth.
  4. Incorporate the softened cream cheese, melted butter, sour cream, and milk. Stir in the garlic powder and 2 teaspoons of sea salt until the mixture is light and pillowy.
  5. Transfer the potato mixture into a greased 9x13-inch baking dish, smoothing the top with a spatula.
  6. Evenly distribute the shredded cheddar cheese, crumbled bacon, and smoked paprika over the top. If making ahead, cover and refrigerate for up to 48 hours.
  7. Bake in a preheated oven at 190°C (375°F) for 30–35 minutes until the cheese is bubbling and golden brown. Garnish with fresh chives before serving.