My mouth is watering as I just look at the photo above. I wish I didn’t enjoy mashed potatoes like I do – I really do my darndest to avoid them if I can just because they’re not all that good for us – well me, anyway. Especially with all the fixin’s, the bacon, chives, cream and cheddar cheese and it’s nothing short of scrumptious, and fattening. Left to my own devices I could probably just eat this for dinner. Period.
So, does that tell you enough that you want to make these? Phillis Carey whipped these up at last week’s “Meat & Potatoes” cooking class. I wanted to lick the plate! They were served with the Beer Marinated Steaks – the little bit of gravy you see at the bottom of the potatoes above is the peppercorn sauce that went with the steaks. Yummy.
Phillis told us something that I’d never heard before – when you cook any vegetable that’s grown below ground (potatoes, carrots, parsnips, beets, tubers of all kinds) they should be brought to a simmer in COLD water. Somehow the cell structure is different for these below-ground tubers that don’t take kindly to being dropped into boiling water. Okay. I can remember that, I think.
Use russets or Yukon types for this – you want that drier, flakier kind of finished potato, not the dense type like white potatoes. Phillis suggested you cut each potato into about 4 pieces, cook just until tender, then drain and allow to air dry for 5 minutes. This helps make these the fluffy type you’re hoping for. It allows more of the water to drain off. At the class the potatoes were simmered in pasta pots (with the insert) and when they were done the helpers just propped the pasta strainer full of the potatoes up on an angle to drain and dry, and the potatoes benefited from the steam below (to help them stay warm). You don’t want to allow them to get cold, because you make this and serve it immediately.
The whole idea is that you want these potatoes to look almost like the baked potato with the toppings – so the cheese is still barely melted, but not streaked through the potatoes at all. It gives a completely different look to the potatoes than making it into a casserole.
Phillis also gave us an option for preparing this ahead. I’ve mentioned it here before, that for Thanksgiving I make the mashed potatoes several hours ahead – with cream cheese, buttermilk, butter, seasonings – then they go into the crockpot to be kept at a low heat for several hours. It’s the cream cheese that’s the secret – it helps keep the potatoes bound together so they stay fluffy and soft.
If you’re not wanting to use whipping cream, try substituting buttermilk in these – that’s my favorite go-to dairy for mashed potatoes. Or maybe half cream and half buttermilk. Buttermilk just lightens up potatoes beautifully. Try it next time if you’ve never done it that way. Have all the ingredients ready (the cheese, the bacon, the chives) when you mix it in – be all ready to serve as these are best when they’re mixed up and 1-2-3 right onto your plate.
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Files: MasterCook 5+ and MasterCook 14 (click link to open MC – 14 contains photo)
Bacon Cheddar Chive Mashed Potatoes
Recipe: Phillis Carey, cooking instructor, author
Servings: 6
NOTES: Do not continue to stir the potatoes – you want the cheese to keep its integrity, and you merely scoop a mound onto each plate. Do not bake the dish, either – serve it immediately after you’ve stirred in all the ingredients. In order to prepare the make-ahead version, you just have to add the cream cheese, which keeps the potatoes moist and stable, ready for reheating at a later time.
3 pounds russet potatoes — peeled, quartered
1 3/4 teaspoons salt
4 tablespoons unsalted butter
3/4 cup heavy cream — (up to 1 cup)
1/4 teaspoon freshly ground black pepper
8 slices bacon — diced, cooked
1/2 pound sharp cheddar cheese — grated
1/4 cup sour cream
1/4 cup chives — chopped
MAKE-AHEAD VERSION:
6 ounces cream cheese
1. Place potatoes in a large pot and cover with cold water by one inch. Bring to a boil and add a teaspoon of salt. Simmer potatoes just until fork tender, about 15 minutes. Drain and allow to air dry for about 5 minutes.
2. In the bottom of a large bowl place the butter and half the cream. Force the potatoes through a ricer (or use a potato masher), into the bowl. Stir to combine, adding more cream as needed to make a creamy, yet firm mixture.
3. Season with remaining salt and pepper. Stir in the bacon, cheddar cheese, sour cream and chives and stir until thoroughly combined. Season to taste and serve immediately.
MAKE-AHEAD VERSION: Add cream cheese to the butter and cream in the bowl in step 2. Stop before adding bacon, etc. and transfer the potatoes to a baking dish. Cover and refrigerate up to 24 hours. Bake, covered, at 350 for 30 minutes, or until warmed through. Stir in bacon, cheddar, sour cream and chives just before serving.
Per Serving: 671 Calories; 47g Fat (62.8% calories from fat); 20g Protein; 43g Carbohydrate; 4g Dietary Fiber; 144mg Cholesterol; 1106mg Sodium.
A year ago: Corned Beef

Toffeeapple
said on March 23rd, 2009:
I’m still trying to make up my mind about this dish. You see, I love mashed potato just the way it is with just the addition of salty butter or with meat gravy on it. I think I’ll have to ponder a little longer…
Hi T-A: maybe baked potatoes with all the trimmings is more of an American thing? I don’t know. I agree with you – I love them your way too. If you’re not sure, stick with what you know you like! . . . Carolyn T
Marie
said on March 24th, 2009:
I think I just gained ten pounds from looking Carolyn! Those look fabulous. I am like you, the potato is my favourite vegetable, a good reason low carb diets do not work for me for very long. I shall give these a try sometime, and hopefully I won’t gain another ten pounds from eating them!
These absolutely are just TOO delicious. Make for a special occasion. . . Carolyn T