Recipe: Cheesy Baked Mashed Potatoes with Bacon, Sour Cream and Chives

by Mummy's Kitchen

I was just thinking of what to do with the Russet potatoes which I had just bought… Potato Salad? Wedges? Or just simply mashed? Mashed Potatoes are great, and I will choose it over French Fries!!

I really wanted to take this dish to the next level in terms of flavour and colours. I am so happy to share it with you as it is indeed an incredibly irresistible dish. It is not just fluffy and light but by adding in the foursome; sour cream, bacon, cheese and chives, it has given it more flavour and a creamy and rich texture.

This dish is so simple and easy, and the best part is you can prepare it a day ahead and bake it on the day that you want to serve it!

WARNING!! If you are watching your weight, this is not for you! Hmm… or maybe you should stop counting your calories.

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Serves 4 to 6 persons

Ingredients

1 kg of russet or Yukon gold potatoes, peel and cut into chunks

½ cup sour cream

¼ cup of fresh milk

50g unsalted butter

120g grated Cheddar cheese

10 streaky bacon, cut into small pieces

Finely chopped chives, amount to your liking

Salt and pepper to taste

Method:

Preheat oven to 180℃

  1. Peel the potatoes and cut it into 3 pieces.
  2. Bring a pot of water to boil and add in the cut potatoes. Make sure the water covers the potatoes.
  3. Reduce the heat to medium and simmer until very tender, about 15 minutes.
  4. Drain the cooked potatoes.
  5. Transfer into a bowl and mash the potatoes.
  6. Add the butter, salt and pepper onto the mashed potatoes. Mix well.
  7. Add in the sour cream, milk, cheese and chives. Mix well.
  8. Transfer the mash into a baking tray.
  9. Top it with the bacon.
  10. Bake in the oven for about 30 minutes or till the bacon is cooked and top is golden brown.
  11. Garnish with more chives if you like and serve immediately.

Mummy's Kitchen

Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

One thought on “Recipe: Cheesy Baked Mashed Potatoes with Bacon, Sour Cream and Chives”

  1. Shirley Wong says:

    Thank you for sharing your wonderful, recipes, Josephine! I’m Hakka and about to try your Pork Belly with Taro later this week – it looks sooooo yummy!!! Will definitely let U know how it turns out. Keep up the fantastic work & pls. feel free to add me to your mailing list of your fantastic recipes!

    Reply

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