Ingredients
- 6 strips bacon
- Fresh breadcrumbs from 10 slices white-colored bread
- Nonstick cooking spray
- 2 cups milk
- 4 tablespoons unsalted butter
- 5 pounds russet taters, peeled and reduce chunks
- Kosher salt
- 1 cup shredded Cheddar
- 4 ounces cream cheese, at 70 degrees
- Freshly ground pepper
- 3 tablespoons chopped fresh chives
Directions
Inside a large skillet over medium heat, prepare the bacon until crisp. Drain on brown paper. Remove basically 1 tablespoon of fat in the pan. Put the bread slices inside a mixer and pulse until coarse crumbs are created. Reserve 1 cup breadcrumbs for Round 2 Recipe, Fried Potato Cakes. Add some remaining breadcrumbs towards the skillet and prepare until they're gently toasted, about a few minutes. Put aside
Preheat the oven to 350 levels F. Spray a 9 by 13-inch baking dish with nonstick spray.
In a tiny saucepan over low heat, warm the milk and butter.
Put the taters right into a large pot, cover with cold water, give a generous pinch of salt, and produce to some boil over medium-high temperature. Prepare until tender plus they crumble when pressed having a fork, 15-20 minutes. Once the taters are cooked through, drain them well, place them into the pot, and mash them.
Gradually add the nice and cozy milk and butter mixture until incorporated. Add the grated cheese and cream cheese. Don't over mix or even the taters will end up gummy. Season, to taste, with pepper and salt. (Reserve 2 cups mashed taters for Round 2 Recipe).
Place the taters in to the prepared baking dish. crumble the bacon outrageous, and sprinkle evenly using the breadcrumbs. Bake until heated through and golden brown on the top, 25 to half an hour. Serve garnished with chives .
Recipe thanks to Sandra Lee
