Ingredients:

  • 3 lb Russet Potatoes, peeled and quartered
  • 1/2 cup Heavy Cream (Full-Fat)
  • 4 oz Full-Fat Cream Cheese, softened
  • 8 oz Sharp Cheddar Cheese, shredded and divided
  • 4 oz Thick-Cut Bacon, cooked crisp and crumbled
  • 6 Tbsp Salted Butter, melted
  • Salt and Black Pepper, to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 2-quart baking dish.
  2. Boil the potatoes in generously salted water until fork-tender (about 15-20 minutes). Drain thoroughly and return the hot potatoes to the pot.
  3. Immediately add the melted butter, heavy cream, and softened cream cheese to the potatoes. Use a hand masher or ricer to mash until just smooth and velvety, ensuring not to overwork the starch.
  4. Season generously with salt and pepper. Fold in three-quarters of the crumbled bacon and half of the shredded cheddar cheese.
  5. Transfer the mashed potato mixture to the prepared casserole dish. Top with the remaining shredded cheddar cheese and bacon.
  6. Bake for 25-30 minutes, or until the cheese is melted, bubbly, and the edges of the casserole are golden brown and crackling.